Potato and mushroom roll with winter vegetables and Gruyère sauce

Name: Potato and mushroom roll with winter vegetables and Gruyère sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 300 g Mushrooms; 1 Onion; 1 collar flat-leaf parsley and chives; 6 TABLESPOONS Oil; 200 g frozen chanterelles; 7-10 Tbsp salt, pepper, sugar; 2 Eggs (Gr. M); 1 package (750 g) Dumpling dough "half + half" (refrigerated shelf); 7-10 Tbsp some + 40 g flour; 7-10 Tbsp slightly + 40 g + 1 tablespoon butter; 350 g Finger carrots as a substitute for fretted carrots; 400 g Parsnips; 2 Rocks Leek; 4 TABLESPOONS Hazelnut kernels; 100 g Gruyère cheese; 250 g Whipped cream; 400 ml Vegetable stock (glass); 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

300 g Mushrooms
1 Onion
1 collar flat-leaf parsley and chives
6 TABLESPOONS Oil
200 g frozen chanterelles
7-10 Tbsp salt, pepper, sugar
2 Eggs (Gr. M)
1 package (750 g) Dumpling dough "half + half" (refrigerated shelf)
7-10 Tbsp some + 40 g flour
7-10 Tbsp slightly + 40 g + 1 tablespoon butter
350 g Finger carrots as a substitute for fretted carrots
400 g Parsnips
2 Rocks Leek
4 TABLESPOONS Hazelnut kernels
100 g Gruyère cheese
250 g Whipped cream
400 ml Vegetable stock (glass)
7-10 Tbsp Aluminium foil

Directions

1
For the filling, clean the mushrooms, wash if necessary and cut into slices. Peel and finely chop the onion. Wash the herbs, shake dry. Chop parsley finely. Cut chives into small rolls.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the frozen chanterelles for about 10 minutes. Fry the mushrooms for about 5 minutes. Add onion and fry for 2-3 minutes. Remove from the heat, season with salt and pepper and let cool off.
3
Stir in 1 egg and herbs.
4
Knead the dumpling dough and 1 egg with your hands. Dust a tea towel with flour. Put the dough on top, dust with flour and roll out to a rectangle (approx. 28 x 34 cm). Spread the mushroom mixture on top, leaving a rim of approx. 3 cm wide at the back long side.
5
Roll up the dough using the kitchen towel in the direction of the free side. Place the roll on a buttered piece of aluminium foil. Roll up in the foil, wrap a second piece of aluminium foil around it and twist the ends together.
6
Bring salted water to the boil in a wide pot or roaster. Let the roll simmer in it at low heat for about 40 minutes. Take out, drain and let cool down.
7
Clean, peel and wash carrots and parsnips. Leave a little green with the carrots. Halve parsnips lengthwise and cut into slices. Clean, wash and slice the leek. Clean large pan.
8
Coarsely chop the nuts and roast them in a pan without fat until golden brown. Take them out. Heat 2 tbsp. oil in the pan. Fry the carrots and parsnips over medium heat for about 8 minutes, turning them over. Add the leek and fry for approx. 5 minutes.
9
For the sauce, grate the Gruyère cheese finely. Heat 40 g butter and dust with 40 g flour, sauté briefly. Add cream and stock while stirring, bring to the boil and simmer for about 5 minutes. Stir in cheese and melt.
10
Season with salt, pepper and 1 pinch of sugar.
11
Wrap the roll from the foil and cut into finger-thick slices. Heat 2 tablespoons of oil and 1 tablespoon of butter in a second large frying pan. Fry the slices on each side for about 2 minutes. Serve with vegetables and sauce.
12
Sprinkle with nuts.