Römertopf – herb minced roulade with cream potatoes

Ingredients for 4 servings:

• 2 rolls, from the day before
• 1 large onion(s)
• 2 cloves garlic
• 1 bunch of parsley
• 2 tbsp butter
• 500 g minced meat, mixed
• 1 egg(s)
• 2 tbsp mustard, hot
• Salt and pepper, from the mill
• 1 tbsp Worcestershire sauce
• ½ tsp paprika powder
• oil
• 2 packs of mixed herbs (frozen)
• 500 g potatoes
• 200 g sweet cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the rolls in water for 10 minutes. Meanwhile, peel and chop the onion and garlic. Finely chop the parsley. Sauté the onion and garlic in hot butter or margarine, but do not brown. Finally, add the parsley. Squeeze the water out of the rolls, mix them with the minced meat in a bowl, add the contents of the pan, stir in the egg, and season. Mix everything well and season to taste. Brush one side of a piece of greaseproof paper or aluminum foil with oil. Spread the meatball dough evenly into a rectangle. Distribute the frozen herbs evenly over the dough. Using the paper or foil, roll the dough into a roll and place it in the pre-soaked Roman pot. Peel the potatoes, halve or quarter them depending on their size. Lightly salt and place them next to the meatball roll. Season with salt and pepper, pour in the cream, and close the pot. Transfer to a cold oven and cook at 220°C for 75 minutes, removing the lid during the last 25 minutes. Add a little more hot liquid if necessary. Thicken the sauce if necessary and season to taste.