Römertopf – Minced Herb Roulade with Cream Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 rolls, from the day before
- 1 large onion (s)
- 2 cloves garlic
- 1 bunch parsley
- 2 tablespoon butter
- 500 g minced meat, mixed
- 1 egg (s)
- 2 tablespoon mustard, hot
- Salt and pepper, from the mill
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon ½ paprika powder
- oil
- 2 pack herbs, mixed (frozen)
- 500 g potato (s)
- 200 g sweet cream
Print Recipe
Pin Recipe Instructions
- Soak the rolls in water for 10 minutes. In the meantime, peel and chop the onion and garlic. Finely chop the parsley as well. Sauté the onion and garlic in hot butter or margarine, but do not brown. Finally add the parsley.
- Squeeze out the rolls well, mix them with the minced meat in a bowl, add the contents of the pan, mix in the egg and spices. Mix everything together well and season to taste.
- Brush a piece of greaseproof paper or aluminum foil with oil on one side. Spread the minced meat dough on top to form a rectangle. Spread the frozen herbs evenly on top. Roll the dough into a roll with the help of the paper or foil and let it slide into the soaked Römertopf.
- Peel the potatoes, halve or even quarter depending on the size. Salt lightly and spread next to the minced meat roulade.
- Salt and pepper the cream, pour on and close the pan. Put in the cold oven, cook at 220 ° C for 75 minutes, remove the lid in the last 25 minutes. Possibly add a little hot liquid. If necessary thicken the sauce and season to taste.
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