Chop roll with cream cheese and onion filling

For 6 PERSONS
  • 2 rolls (from the previous day)
  • 1 Bundle Spring onions
  • 300 g Cream cheese with yogurt (13% fat)
  • 1 EL dried herbs of Provence
  • pepper
  • Salt
  • Nutmeg
  • 1 kg mixed hack
  • 2 eggs
  • 1 EL medium hot mustard
  • 1 Cauliflower
  • 400 g Carrots
  • 1 medium-sized onion
  • 1 Bunch Parsley
  • 3 EL Butter / Margarine
  • 2 slightly heapedTbsp flour
  • 1/4 l Milk
  • 2 large freezer bags
  • baking paper
105 minutes
light
1.
Soak 1 bread roll. Clean, wash and finely chop the spring onions. Knead with cream cheese and dried herbs. Season with pepper. Knead mince, squeezed rolls, eggs, mustard, salt and pepper.
2.
Roll out between 2 cut freezer bags to form a rectangle (approx. 28 x 32 cm). Spread the cream cheese on it, leaving an approx. 2 cm wide border free all around. Roll up and place with the seam side down on a baking sheet lined with baking paper.
3.
Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 1/4 hours. Possibly. cover after approx. 1 hour.
4.
Clean and wash the cauliflower and cut into small florets. Peel, wash and slice the carrots. Cover the vegetables in approx. 3/4 l boiling salted water and cook for approx. 12 minutes.
5.
Peel the onion, dice finely. Wash parsley, dryShake and cut into strips. Drain the vegetables, catch the vegetable water and measure 1/4 l.
6.
Heat the fat. Briefly sweat the flour in it. Stir in the vegetable water and milk. Bring to the boil and simmer for about 5 minutes. Season the sauce with salt, pepper and nutmeg. Heat the vegetables in it, stir in the parsley.
7.
Arrange everything. Roasted potatoes taste good with it. Drink tip: cool white wine, e.g. B. Chardonnay.
1 person approx.:
  • 850 kcal
  • 50 g protein
  • 49 g fat
  • 46 g carbohydrates

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