Stuffed potato, carrot and celery roll

Ingredients for 2 servings:

• 60 g carrot(s)
• 100 g celeriac
• 135 g potatoes
• 2 eggs
• Salt
• pepper
• 3 tbsp breadcrumbs
• 5 g chives
• 2 tbsp cream cheese (Brunch Sweet Thai Chili)
• 40 g ham
• 2 slices of cheese (chili peppers)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

A recipe for two

Peel the carrots, celery, and potatoes. Finely grate the carrots and celery into a bowl, and finely grate the potatoes, as if making potato pancakes. Crack the eggs over the vegetables and season with salt and pepper. Stir in the breadcrumbs and finely chopped chives. Spread this mixture evenly on a baking sheet lined with baking paper. Bake in an oven preheated to 200 degrees Celsius (convection oven) for 10 minutes on the middle rack. Then reduce the heat to 180 degrees Celsius (350 degrees Fahrenheit) for another 15 minutes. Remove the baked vegetable dough from the oven and let it cool slightly. Spread the brunch spread over the dough. Place the ham in the bottom 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 two slices of cheese and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for another 10 minutes. Cut the finished roll into slices, arrange on plates, garnish, and serve. 363 kcal per serving