John Myers
Crunchy Broccoli Rolls
The perfect crunchy broccoli rolls recipe with a picture and simple step-by-step instructions.
- 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
- 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.
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