Carrot Roulade with Broccoli Filling
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g carrot (s)
- 200 g flour
- 250 ml milk or soy or rice milk
- 50 g butter or mararine
- 3 teaspoons cornstarch
- 4 teaspoons cold water to mix the starch
- salt
- nutmeg
- 500 g broccoli
- 2 large cloves garlic
- olive oil
- 100 g sour cream, possibly soy
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). Wash the carrots, grate them roughly and mix them with the flour, milk, butter / margarine and cornstarch to form a dough. Season with salt and a little nutmeg. Roll out baking paper on a baking sheet and distribute the dough evenly on it, then put it in the oven for about half an hour.
- In the meantime, prepare the filling. Take only the florets from the broccoli, wash them and pluck them into small pieces. Peel the garlic cloves and chop them into small cubes.
- Heat some olive oil in a pan and sauté the broccoli and garlic for about 10 minutes over medium heat with the lid closed. Then remove from the heat, add the sour cream and season with salt.
- When the 30 minutes have passed, take the baking sheet out of the oven and roll the dough up without filling using the parchment paper (be careful not to break it). Then spread the filling on top and roll a roulade (be careful not to let the dough stick to the baking paper).
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