Potato Roll with Vegetable Filling

Ingredients

• 400 g waxy potatoes
• Salt
• 250 g fresh young spinach leaves
• 250 g fresh Swiss chard
• 2 Garlic cloves
• pepper (ground)
• nutmeg
• 2 egg yolks
• 100 g flour
• 2 tbsp freshly chopped herbs (e.g., flat-leaf parsley, thyme, rosemary, sage, oregano)
• 3 tbsp sour cream
• flour (for the work surface)
• 3 Carrots
• 300 g Savoy Cabbage
• 2 tbsp butter
• 250 ml vegetable broth
• fresh parsley (for garnish)

Instructions

1. 1.

   Wash the potatoes and boil in salted water for 25-30 minutes. Drain, rinse with cold water, peel. While still hot, press through a potato ricer and let cool.

2. 2.

   Meanwhile, blanch the spinach and Swiss chard in boiling water with a pinch of salt until wilted. Drain, rinse with cold water, pat dry, then roughly chop. Peel the garlic, squeeze into the spinach-chard mixture and season with salt, pepper, and nutmeg.

3. 3.

   Combine the riced potatoes with egg yolks, flour, chopped herbs, and sour cream; knead well and season with salt, pepper, and nutmeg. On a well-floured surface roll the dough to a 1 cm thick rectangle, spread the vegetable mixture over it, roll into a roulade, wrap in a damp kitchen towel, and tie both ends with a string.

4. 4.

   Attach the tied ends of the towel to a ladle handle (towel facing up) and hang the roulade in boiling water. Cook for 30-40 minutes until tender. Let rest for 5 minutes before slicing.

5. 5.

   During cooking, peel and slice carrots into thin rounds or shave them. Trim savoy cabbage, remove tough core, and cut leafy pieces. Melt butter in a pot, sauté carrots and cabbage, pour in broth, simmer on medium heat for about 10 minutes. Season with salt and pepper, serve on plates, arrange two slices of the potato roulade on top, garnish with fresh parsley.