Potato roulade
Potatoes and spinach are a healthy combination and Popeye knows that best !! :)
Preparation steps
- Wash the potatoes and put in a pot to cook for about 30 minutes, add salt;
- Clean fresh spinach, rinse and leave to drain. Peel an onion and finely chop it. Heat the oil and fry the onion until it becomes glassy. Peel the garlic and squeeze the garlic through a press;
- Add spinach and simmer slowly for 5 minutes, add salt, pepper and nutmeg. Remove the spinach from the pan, drain the liquid (which it releases) and leave to cool. Finally, mix the spinach with the egg yolks and grated parmesan.
- Peel a potato while it is still hot and mash it and sprinkle with flour (it can also thicken). Add milk and add an egg. If desired, add more salt, add pepper, and knead well into a firm dough (depending on the potatoes and eggs, if you need to add more flour);
- Spread a damp cloth on the table, roll out the dough on the cloth to a size of about 35x25 cm. Apply spinach evenly on the dough, fold the dough with a cloth, cook for about 30 minutes (to make it harder). Wrap the dough with spinach in a cloth, and tie the ends (rubber or thread a little stronger). Let the salted water boil, in a large pot (I'm in the big oblong one that has a lid), put the roll in the water.
- The roll must stand straight (not in a circle) in the sherpa. When the roll is cooked, take it out of the cloth, cut it into slices and serve.
Serving
Serve with lettuce, ketchup, roasted meat, as a main dish or appetizer, festive table.
