Filled chopping screw

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak rolls in water. Peel and wash the carrots, cut them lengthwise into thin slices except for 1 carrot. Blanch slices in boiling salted water for about 2 minutes, rinse with cold water and drain. Wash the herbs and chop them coarsely, except for some lovage for garnishing. Peel and finely chop the onion. Knead minced meat, egg, squeezed out roll, onion and mustard.

2. 2

   Season with salt and pepper. Spread the minced meat mass on foil to a plate of approx. 25x40 cm. Sprinkle with half of the herbs. Place carrot slices (except 2 for garnishing) on top and sprinkle with the remaining herbs. Roll everything up from the long side using the foil. Form a snail and place it on a greased baking tray. Place a greased springform pan rim on top and cook in a preheated oven (electric range: 200°C/ gas: level 3) for about 40 minutes. In the meantime, boil up the stock and cream for the sauce and let it boil down in the open pot for about 10 minutes. In the meantime, grate cheese coarsely and melt it in the sauce, except for a few grated pieces. Season to taste with salt, pepper and nutmeg and keep warm. Clean and wash the leek and cut it into pieces of about 10 cm length.

3. 3

   Form a snail and place it on a greased baking tray. Place a greased springform pan rim on top and cook in a preheated oven (electric range: 200°C/ gas: level 3) for about 40 minutes. In the meantime, boil up the stock and cream for the sauce and let it boil down in the open pot for about 10 minutes. In the meantime, grate cheese coarsely and melt it in the sauce, except for a few grated pieces. Season to taste with salt, pepper and nutmeg and keep warm. Clean and wash the leek and cut it into pieces of about 10 cm length. Cover the pieces and cook them in little boiling salted water for about 12 minutes. Cut the rest of the carrot into small cubes and add to the leek 2 minutes before the end of the cooking time. Arrange drained vegetables and chopped snail on a plate. Garnish with remaining carrot slices and lovage. Add sauce sprinkled with cheese and nutmeg

4. 4

   Cover the pieces and cook them in little boiling salted water for about 12 minutes. Cut the rest of the carrot into small cubes and add to the leek 2 minutes before the end of the cooking time. Arrange drained vegetables and chopped snail on a plate. Garnish with remaining carrot slices and lovage. Add sauce sprinkled with cheese and nutmeg

5. 5

   Preparation time approx. 1 hour