Spitzkohlrouladen mit Meerrettichsauce

Ingredients

• 500 g starchy boiling potatoes
• 1 Spitzkohl (ca. 1.2 kg)
• 40 g Butter
• Salt
• Pepper
• 60 g Gruyère cheese
• 1 egg (size M)
• 70 g chopped hazelnuts
• 4 tbsp oil
• 100 ml White wine
• 200 ml instant vegetable broth
• 1 tbsp grated horseradish (from the jar)
• 250 ml béchamel sauce (ready-made, from the carton)
• 1 box of watercress

Instructions

1. 1.

   Wash potatoes and simmer in salted water for 25-30 minutes until soft. Drain, briefly rinse, peel, and roughly mash with a fork. Let cool.

2. 2.

   Remove the stem from the Spitzkohl, separate 16 large outer leaves, and blanch in salted water for 2 minutes. Drain, rinse, and pat dry on a kitchen towel.