Beetroot and potato rolls

Ingredients for 4 servings:

• 400 g floury potatoes
• 120 g flour, if necessary a little more or less and flour for processing
• 200 g beetroot, cooked
• 1 bunch of chives
• ½ bunch of dill
• 300 g crème fraîche or sour cream
• salt and pepper
• e.g. lime juice or lemon juice
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

To make the potato pancakes, boil the potatoes until soft (either with the skin on in a pressure cooker or peeled in salted water), drain, and let the steam evaporate. Peel if cooked in their skins. Press the warm potatoes through a potato ricer. Then knead with enough flour so that the dough is still soft but no longer sticky. Divide the dough into four portions and roll out thinly (about 1 mm) on a well-floured work surface. It’s best to roll out the dough on floured baking foil or baking paper, as this makes it easier to turn the thin pancakes out into the pan. Fry the pancakes in a hot pan with a little oil on each side for about 4-5 minutes. Allow the golden brown pancakes to cool on a clean tea towel. For the cream, cut the beetroot into tiny cubes. Set aside some chives and dill, and finely chop the rest or cut into thin rolls. In a bowl, mix the crème fraîche a little, add the herbs and diced beetroot, and season with salt and pepper. If you like, you can add a few squeezes of lemon or lime juice. The mixture may be quite thin at first, but it will thicken again in the refrigerator! If it’s too thin, refrigerate it for half an hour before spreading. Spread the crème fraîche on the flatbreads and roll them up. Wrap in cling film and refrigerate. To serve, cut into finger-thick slices and garnish with the remaining herbs. A nice wild herb salad goes well with this.