Filled Potato, Carrot and Celery Roll
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 60 g carrot (s)
- 100 g celeriac
- 135 g potato (s)
- 2 egg (s)
- salt
- pepper
- 3 tablespoon breadcrumbs
- 5 g chives
- 2 tablespoon cream cheese (Brunch Sweet Thai Chili)
- 40 g Kat ham
- 2 slices cheese (chilli pepper)
Print Recipe
Pin Recipe Instructions
- Peel the carrots, celery and potatoes. In a bowl, grate the carrots and celery finely, grate the potatoes finely, as for potato pancakes. Beat the eggs over the vegetables and season with salt and pepper. Mix in the breadcrumbs and the chopped chives.
- Spread this mixture evenly on a baking sheet lined with baking paper. Bake in the oven preheated to 200 degrees for 10 minutes on the middle rack. Then reduce the heat to 180 degrees for another 15 minutes.
- Take the baked vegetable dough out of the oven and let cool down a little. Spread the brunch spread on the dough. Place the ham in the lower half of the dough and carefully shape the dough into a roll using the baking paper and leave it on the baking paper.
- Cover the filled roll with 2 slices of cheese and bake in the oven for another 10 minutes at 180 degrees. Cut the finished roll into slices, arrange on plates, garnish and serve.
- 363 Kcal per serving
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