Potato Roulades with Chanterelles
Healthy, because
Even smarter
Nutritional values
Potatoes give us a long-lasting feeling of satiety due to complex carbohydrates. Supposedly they are also able to lower blood pressure. Chanterelles score points with their iron content of 6.5 milligrams per 100 grams of mushrooms. Our body needs this mineral for blood formation and oxygen transport in the body. In addition, they put us in a good mood thanks to their high tryptophane content, as our body uses them to make serotonin a happiness hormone.
The vegetarian potato roulades are ideal as finger food at a party buffet as they are easy to prepare. Together with a salad they form a full meal. How about an apple and carrot salad or a bean and tuna salad as a side dish? the
potato dough can also be filled with other ingredients such as spinach, minced beef or wild garlic. There are no limits to your creativity.
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,551 mg | (39 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 1 kilogram starchy potatoes
- salt
- freshly grated Nutmeg
- 250 grams Pastry flour
- 1 egg
- Pastry flour (for working dough)
- For the filling
- 1 shallot
- 1 garlic clove
- olive oil
- 500 grams Chanterelle
- ½ tsp freshly chopped rosemary
- ½ tsp freshly chopped thyme
- 1 tsp freshly chopped parsley
- freshly ground peppers
- 4 Tbsps freshly grated Parmesan
- 40 grams melted butter
Preparation steps
For the dough, rinse the potatoes and boil in salted water for about 30 minutes until done. Drain and leave to cool for a few minutes. Remove the skin and press through a potato ricer. Spread on a work surface and season with salt and nutmeg. Sprinkle the flour over the potato and mix with the egg to form a smooth dough. Divide the dough in half and roll out to 0.7 cm (approximately 1/4 inch) thick between 2 layers of plastic wrap.
Preheat the oven to 180°C (approximately 350°F).
For the filling, peel the shallot and garlic, chop finely and sauté in a hot pan with 2 tablespoons oil. Trim the mushrooms and cut into uniform sized pieces. Cook with the shallot until the mushroom liquid has evaporated. Stir in the herbs, and season with salt and pepper to taste. Remove from the heat, let cool slightly and stir in the Parmesan. Spread the mushroom mixture onto the potato rectangles, leaving a 1.5 cm (approximately 1/2 inch) wide edge and roll up from the long side. Cut thick slices of about 2 cm (approximately 3/4 inch).
Place the slices on a baking sheet lined with parchment paper, brush with melted butter, and bake in preheated oven for 30-40 minutes. Serve as a side dish or alongside a fresh salad.
