Potato and Beetroot Rolls with Porcini Mushrooms

Potato roll

• Boil the potatoes in their skins, then peel them and mash them with the potato press. Mix the potato mixture with the potato flour and the egg, season with salt and a little nutmeg. Divide the dough into two portions and roll them out each into a 5 mm flat cake (important: a mat for transporting it to the pan). Bake the flatbreads in rapeseed oil until golden brown on both sides, use a plate to turn them. After baking, put the potato flatbreads on the plate and cover them; they must be soft again and keep as warm as possible.

filling

• Thoroughly clean the beetroot and peel it if necessary. Cut some nice wide strips with the peeler (for the curls). Cut the rest of the beetroot into very small cubes. Sweat the cubes in a little butter and season with a little sugar, salt and black pepper, simmer gently for 5-6 minutes until they are firm to the bite / soft.

• Mix the crème fraîche with the cooked beetroot cubes and season with a little freshly grated horseradish, a little salt and white pepper. Finely chop the dill and stir in.

• Brush the potato cakes with the cream and roll up.

mushrooms

• Clean the mushrooms and cut them into beautiful slices and fry them in hot oil until golden brown, then season with salt.

Beetroot curls

• Mix some oil, lemon juice, lemon zest, honey, salt and black pepper to a marinade. Mix the beetroot strips with it just before serving.

Serving

• Cut the potato roll in the middle and place it on the plate, drape the curls and the fried mushrooms and garnish with a little dill. Finished!