Potato Roulade with Ham and Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 259 μg | (432 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,514 mg | (38 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the filling
- 250 grams fresh baby Spinach
- 250 grams fresh Swiss chard
- 2 garlic cloves
- freshly ground peppers
- Nutmeg
- For the roulade
- 2 egg yolks
- 100 grams Pastry flour
- 2 Tbsps finely chopped Fresh herbs (such as parsley, thyme, rosemary, sage, oregano)
- 3 Tbsps Whipped cream
- For serving
- Pastry flour (for dusting)
- 3 carrots
- 300 grams Savoy cabbage
- 2 Tbsps butter
- 250 milliliters Vegetable broth
- fresh parsley (for garnish)
Preparation steps
For the potatoes: Scrub potatoes and boil for 25-30 minutes in salted water. Drain, cool and peel. Press through a potato ricer while still hot.
For the filling: Meanwhile, rinse spinach and chard and blanch in boiling water with a pinch of salt. Rinse spinach and chard with cold water, drain well and chop coarsely. Add garlic to spinach and chard mixture and season with salt, pepper and nutmeg.
For the roulade: Knead the pressed potatoes with egg yolks, flour, chopped fresh herbs and creme fraiche and season well with salt, pepper and nutmeg.
Roll out potato mixture 1 cm (approximately 1/2 inch) thick on a well-floured surface to form a rectangle and cover with vegetable mixture. Roll up into a log and wrap in a damp tea towel. Tie both ends tightly with kitchen twine. Tie corners of another kitchen towel to both ends of a wooden spoon with twin, place log inside towel, and rest spoon over a pot of boiling water. Simmer 30-40 minutes, then remove. Let stand 5 minutes before opening.
For serving: Peel the carrots and cut or shave into thin slices. Rinse cabbage and cut into thin strips. Melt butter in a saucepan and sauté carrots and cabbage. Pour broth over vegetables and let simmer over medium heat for about 10 minutes. Season with salt and pepper, transfer to plates and serve each person 2 slices of the potato roulade. Garnish with fresh parsley.
