Chopping roll with cream cheese and onion filling

Name: Chopping roll with cream cheese and onion filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 Bread roll (from the previous day); 1 collar Spring onions; 300 g Cream cheese with yoghurt (13 % fat); 1 TABLESPOON dried herbs of Provence; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 1 kg mixed mince; 2 Eggs; 1 TABLESPOON medium hot mustard; 1 Cauliflower; 400 g Carrots; 1 medium onion; 1 collar Parsley; 3 TABLESPOONS butter/margarine; 2 slightly heaped tbsp. flour; 1/4 l Milk; 2 large freezer bags; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 Bread roll (from the previous day)
1 collar Spring onions
300 g Cream cheese with yoghurt (13 % fat)
1 TABLESPOON dried herbs of Provence
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
1 kg mixed mince
2 Eggs
1 TABLESPOON medium hot mustard
1 Cauliflower
400 g Carrots
1 medium onion
1 collar Parsley
3 TABLESPOONS butter/margarine
2 slightly heaped tbsp. flour
1/4 l Milk
2 large freezer bags
baking paper

Directions

1
Soak 1 roll. Clean, wash and finely chop the spring onions. Knead with cream cheese and dried herbs. Season with pepper. Knead minced, squeezed rolls, eggs, mustard, salt and pepper.
2
Roll out to a rectangle (approx. 28 x 32 cm) between 2 cut open freezer bags. Spread the cream cheese on top, leaving an approx. 2 cm wide edge all around. Roll up and place on a baking tray lined with baking paper, seam side down.
3
Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1/4 hours. Cover after approx. 1 hour if necessary.
4
Clean and wash the cauliflower and divide it into small florets. Peel, wash and slice the carrots. Cover the vegetables and cook them in about 3/4 l boiling salted water for about 12 minutes.
5
Peel and finely chop the onion. Wash parsley, shake dry and cut into strips. Drain the vegetables, collect the vegetable water and measure 1/4 l.
6
Heat the fat. Briefly sauté the flour in it. Stir in vegetable water and milk. Bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper and nutmeg. Heat vegetables and stir in parsley.
7
Do everything. Roast potatoes are delicious with it. Drink tip: cool white wine, e.g. Chardonnay.