Rolls Stuffed with Cauliflower and Pea Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 34.75 g | (35 %) | ||
| Fat | 27.92 g | (24 %) | ||
| Carbohydrates | 112.48 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.76 g | (59 %) |
| Vitamin A | 897.32 mg | (112,165 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 5.03 mg | (42 %) | ||
| Vitamin B₁ | 1.25 mg | (125 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.22 mg | (85 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 275.52 μg | (92 %) | ||
| Pantothenic acid | 1.12 mg | (19 %) | ||
| Biotin | 1.33 μg | (3 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 114.4 mg | (120 %) | ||
| Potassium | 887.43 mg | (22 %) | ||
| Calcium | 202.21 mg | (20 %) | ||
| Magnesium | 94.17 mg | (31 %) | ||
| Iron | 8.52 mg | (57 %) | ||
| Iodine | 46.27 μg | (23 %) | ||
| Zinc | 2.86 mg | (36 %) | ||
| Saturated fatty acids | 10.56 g | |||
| Cholesterol | 148.16 mg |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 3 small eggs
- salt
- 3 Tbsps lemon juice
- 350 grams Cauliflower
- 400 Frozen peas
- 40 grams butter
- 1 Tbsp Pastry flour
- freshly ground peppers
- ½ tsp grated Lemon peel
- 2 Tbsps Basil pesto (from a jar)
- 50 grams Crème fraiche
- 2 Tbsps vegetable oil
Preparation steps
For the dough, process the flour with eggs, salt and 1 tablespoon lemon juice in a food processor to firm dough. Wrap the dough in plastic wrap and let rest for 15 minutes.
Cut the cauliflower into florets and blanch in a little salted water over medium heat for about 4 minutes until al dente. Drain and keep aside.
Saute the thawed peas in a pan in butter over medium heat for 2 minutes. Sprinkle with flour, season with salt and pepper, and stir in the lemon juice and lemon zest. Puree and let cool. Stir in the pesto and creme fraiche.
Divide the dough into 6 portions and roll out each on a floured surface into sheets of 20 x 25 inches. Spread the dough sheets with pea puree, thereby leaving a small margin. Distribute the blanched cauliflower florets over it, roll up the dough sheets and close the ends.
Place the rolls in a greased baking dish, brush with oil and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes. Serve the rolls cut into pieces.
