Rolled Vegetable Sausages
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 4 roll (s) pasta dough, 500 g each
- 7 rolls from the day before
- 200 ml milk, hot
- 4 onion (s)
- 150 g butter
- 2 packs 75 g parsley, frozen, chopped
- 12 egg (s)
- 4 thick carrot (s)
- 1.8 kg spinach leaves, frozen, chopped, well expressed
- 700 g cream cheese
- 450 g Emmentaler, rated
- breadcrumbs, approx. 200 - 300 g
- salt and pepper
- Nutmeg, grated
- some milk to brush on
- 4 liters vegetable stock, instant, organic, for serving
Print Recipe
Pin Recipe Instructions
- Finely cut the rolls, pour the hot milk over them and cover and leave to soak for 15 minutes.
- In the meantime, finely dice the onions and sauté in a pan with the butter until translucent. Fry the parsley briefly.
- Finely grate the carrots. Process 10 eggs, 2 egg whites and the remaining ingredients except the breadcrumbs to make a smooth filling. Retain 2 egg yolks for later coating the edges of the dough with them. If necessary, use the breadcrumbs to firm up the filling. The consistency should still be spreadable.
- Roll up the pasta sheets, spread the filling two-thirds across and brush the end edge (3 cm) with egg yolk and milk. This step is easier to carry out if you cut the pasta strips vertically into three rectangular pieces of equal length. Now roll up the pastry sheets covered with the filling from the coated side and cut into 8 cm long pieces.
- Simmer the filled pasta in salted water for at least 10 minutes and let it steep.
- The Maultaschen in the vegetable broth with fresh vegetables, z. Serve, for example, carrots, celery and peas.
- Cold Maultaschen can also be cut into slices and fried with egg.
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