Dieters Dumpling Roulade with Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), boiled, peeled, pressed throuh the potato press the day before.
- 300 g flour, possibly a little more
- 3 egg (s)
- salt and pepper
- Nutmeg, freshly grated
- 1 can chanterelles (approx. 70 g net), drained or fresh
- 1 can mushrooms, sliced (approx. 70 g net), drained or fresh
- 250 g bacon, diced (bacon)
- 3 large onions, peeled and diced
- 1 bunch parsley, finely chopped
- 2 tablespoon butter
- 200 ml cream
- Clarified butter
- Butter, liquid
Print Recipe
Pin Recipe Instructions
- Press the potatoes through the potato press the day before and let them steam off overnight in a bowl = let them lose moisture.
- Make a smooth, firm dumpling dough from potatoes, flour and eggs on a floured worktop. Season with salt, pepper and nutmeg. Let rest.
- Slowly drain the bacon cubes in a pan. Add the onion cubes to the bacon. Let it brown lightly. Now add the drained mushrooms, or the fresh ones, with the 2 tablespoons of butter and fry them through. Fold in the parsley. Season with salt and pepper. Put the mushroom mixture aside and let it cool down.
- Roll out the dumpling mixture on a floured work surface into a plate (approx. 40 x 30 cm). Spread the cooled mushroom mixture evenly on top and roll up the dumpling dough well.
- Brush a dish (e.g. flat roaster) with clarified butter and put in the roulade. Pour 200 ml of cream over the roulade and brush with a little liquid butter.
- Put in the oven, middle rack - at 180 degrees top / bottom heat, about 50 minutes - until the roulade browns nicely.
- We found that the roulade makes a good 8 servings with meat. Only with salad about 6 servings.
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