Festive vegetables in potato dough

Name: Festive vegetables in potato dough
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 5 Leek sticks (leek; approx. 200 g each); 1 kg Carrots; 1 (approx. 50 g) Onion; 100 g Walnuts; 30 g Butter or margarine; 400 g Flour; 400 ml Vegetable broth (instant); 250 g Whipped cream; 200 g Mountain cheese; 7-10 Tbsp Pepper; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 1 TABLESPOON Sunflower seeds; 7-10 Tbsp curly and smooth parsley; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Breadcrumbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 kg floury potatoes
7-10 Tbsp Salt
5 Leek sticks (leek; approx. 200 g each)
1 kg Carrots
1 (approx. 50 g) Onion
100 g Walnuts
30 g Butter or margarine
400 g Flour
400 ml Vegetable broth (instant)
250 g Whipped cream
200 g Mountain cheese
7-10 Tbsp Pepper
2 Eggs (size M)
7-10 Tbsp grated nutmeg
1 TABLESPOON Sunflower seeds
7-10 Tbsp curly and smooth parsley
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Breadcrumbs

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. In the meantime clean, wash and cut leek into fine rings. Peel carrots, cut into slices and cook in water for about 5 minutes. Add leek 2 minutes before the end of cooking time and cook. Drain. Peel and finely chop the onion.
2
Coarsely chop the walnuts. Heat the fat in a saucepan. Brown the onions and walnuts in it. Dust with 40 g flour and let it sweat on. Deglaze with stock and cream while stirring and bring to the boil. Grate cheese. Add 150 g to the sauce and let it melt. Season to taste with salt and pepper. Add vegetables to the sauce. Drain the potatoes and press them through a potato ricer. Add the remaining flour, eggs, nutmeg and 1 teaspoon of salt and work into a smooth dough first with the dough hooks of the hand mixer, then with your hands. Grease an ovenproof dish (approx. 34x23 cm; 3 litres capacity).
3
Season to taste with salt and pepper. Add vegetables to the sauce. Drain the potatoes and press them through a potato ricer. Add the remaining flour, eggs, nutmeg and 1 teaspoon of salt and work into a smooth dough first with the dough hooks of the hand mixer, then with your hands. Grease an ovenproof dish (approx. 34x23 cm; 3 litres capacity). Roll out half of the dough to the size of the baking dish on a well floured work surface. Line the baking dish with it. Sprinkle the base with breadcrumbs. Fill in vegetables. Roll out the rest of the dough as well and place it on the vegetables to cover them. Bake in the preheated oven (electric: 175 °C/ gas: level: 2) for approx. 45 minutes. 15 minutes before the end of the baking time, sprinkle with remaining cheese and sunflower seeds and bake. Serve garnished with parsley as desired
4
Line the baking dish with it. Sprinkle the base with breadcrumbs. Fill in vegetables. Roll out the rest of the dough as well and place it on the vegetables to cover them. Bake in the preheated oven (electric: 175 °C/ gas: level: 2) for approx. 45 minutes. 15 minutes before the end of the baking time, sprinkle with remaining cheese and sunflower seeds and bake. Serve garnished with parsley as desired