Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potato mixture
Filling
Sauce
How it's done
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Potato mixture
Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes and return to the pan. Allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill and back into the pan. Add the durum wheat semolina and all the other ingredients up to and including the pepper, mix. Combine the mixture by hand to form a compact mass, roll out into a rectangle (approx. 25 x 35 cm) on a sheet of baking paper.
Filling
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 4 mins. per batch, then remove from the pan. Reduce the heat, add a dash of oil to the same pan, add the onion and carrots, sauté for approx. 5 mins. Remove the pan from the heat. Add the nuts, vegan cream cheese and thyme along with the mushrooms, mix, season. Spread the filling on top of the potato mixture and roll up from the narrow end using the baking paper. Place the roll (seam-side down) on a baking tray lined with baking paper, brush with oil.
Bake
Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove.
Sauce
Pour the water into a small pan along with all the other ingredients, bring to the boil while stirring. Serve the sauce with the potato roll.
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