in

Potatoes: Potato Roulade with Courgette and Mushroom Filling

5 from 8 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 882 kcal

Ingredients
 

  • 2 Potatoes, big and boiled
  • 1 Egg from Hermione
  • 1 Flour or cornstarch
  • 4 tbsp Parmesan cheese
  • Pepper and salt
  • 2 handful frozen mushrooms from last summer - goat lips, red-footed boletus, chestnuts
  • 4 Zucchini, small and fresh from the garden
  • 1 Red Onion
  • 2 tbsp Clarified butter
  • 2 tbsp Safflower oil

Instructions
 

  • Peel and grate the potatoes. Likewise one of the zucchini.
  • Add flour, egg, pepper, salt and two tablespoons of Parmesan cheese and make a smooth dough that can be rolled out. Chill until ready to use.
  • Peel the onion and cut into small cubes, coarsely grate the remaining zucchini.
  • Heat a tablespoon of safflower oil in a pan and fry the frozen mushrooms in it - just don't thaw them beforehand - with half of the onion cubes. Cook while stirring. Season with salt and pepper, then set aside.
  • Heat the second tablespoon of oil and fry the zucchini grated with the second half of the onion and cook while stirring as well.
  • Roll out the potato dough on a floured surface. Now first the mushrooms, then two tablespoons of Parmesan and then the courgette on top.
  • Roll up from the long side and cut approx. 1 cm thick slices.
  • Heat the clarified butter in a pan and fry the filled potato slices on both sides until golden.

Nutrition

Serving: 100gCalories: 882kcalProtein: 0.1gFat: 99.8g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Pan Fried Chicken with Tomatoes and Mango

Green Ribbon Noodles with Cheese Sauce