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Crunchy Broccoli Rolls

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 198 kcal

Ingredients
 

  • 300 g Fresh broccoli
  • 2 tbsp Butter
  • 350 ml Water
  • 150 ml Milk
  • 1 bag Mashed potatoes from dry product
  • 30 g Grated Parmesan
  • Freshly grated nutmeg
  • 3 tbsp Butter
  • 4 Pc. Filo pastry sheets
  • 4 tbsp Oil
  • Salt and pepper

Instructions
 

  • Clean the broccoli, cut into small florets. Peel the stalk and cut into about 1/2 cm cubes. Braise everything with 2 tablespoons of butter. Season with salt and pepper. Add 350 ml water, bring to the boil, cover for about 5 minutes . Let it cook. Remove from the stove. Stir in the milk and mashed potatoes. Stir in the Parmesan, season with salt, pepper and freshly grated nutmeg.
  • 3El butter. Unroll 2 sheets of filo pastry, brush 2 sheets of butter on top. Spread the broccoli puree on the two sheets of filo pastry, leave a 2cm wide border free on the sides. Fold in the sides and roll up from the bottom. Fry in hot oil over medium heat for about 7-8 minutes until golden brown. A tomato chili dip goes well with it.

Nutrition

Serving: 100gCalories: 198kcalCarbohydrates: 1.5gProtein: 2.5gFat: 20.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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