Potato dough roll with winter vegetables and cheese sauce

Name: Potato dough roll with winter vegetables and cheese sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 30 g dried mixed mushrooms; 200 g Chanterelles; 300 g Mushrooms; 1 Onion; 1 Garlic; 1 collar parsley + chives; 6 TABLESPOONS Oil; 5 TABLESPOONS + 40 g butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 1 package (750 g) Dumpling dough half + half (from the refrigerator); 350 g Finger carrots; 400 g Parsnips; 450 g Leeks (leek); 100 g Gruyère; 40 g Flour; 250 g Whipped cream; 150 ml Vegetable broth; 1 pinch Sugar; 60 g Hazelnut kernels; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

30 g dried mixed mushrooms
200 g Chanterelles
300 g Mushrooms
1 Onion
1 Garlic
1 collar parsley + chives
6 TABLESPOONS Oil
5 TABLESPOONS + 40 g butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
1 package (750 g) Dumpling dough half + half (from the refrigerator)
350 g Finger carrots
400 g Parsnips
450 g Leeks (leek)
100 g Gruyère
40 g Flour
250 g Whipped cream
150 ml Vegetable broth
1 pinch Sugar
60 g Hazelnut kernels
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Grease

Directions

1
Soak dried mushrooms in approx. 400 ml of cold water for approx. 1 hour. Wash and clean the chanterelles, dab them dry and cut them into small pieces according to size. Clean and trim the mushrooms and cut them into thin slices. Peel onion and garlic and chop finely. Wash herbs, shake dry. Pluck off leaves and chop finely. Put some chives aside for garnishing. Cut remaining chives into small rolls. Pour dried mushrooms through a sieve, collecting the mushroom water. Drain mushrooms well and chop finely
2
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large frying pan. Sauté fresh mushrooms in it. Add dried mushrooms, onion and garlic and fry for 2-3 minutes. Remove from the heat, season with salt and pepper and let cool. Stir in 1 egg and herbs except for a little bit for garnishing
3
Knead the dumpling dough and 1 egg. Dust a kitchen towel with flour and place the dough on top. Dust vigorously with flour and roll out into a rectangle (approx. 28 x 34 cm). Spread the mushroom mixture on top, leaving about 1 cm of edge free. Roll up the dough with a kitchen towel. Put the roll on a piece of foil coated with fat and roll it up. Wrap a second piece of foil around the roll, twist the ends together tightly. Bring salted water to the boil in a wide saucepan or roaster. Add the roll and let it simmer at a mild heat for about 40 minutes. Take out the roll, drain and let it cool down
4
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 diagonally. Heat 2 tablespoons of oil and 2 tablespoons of butter in a large frying pan. Fry the carrots and parsnips in this pan over medium heat for about 6 minutes, turning several times
5
Finely grate the cheese. Heat 40 g butter and dust with flour. Sweat briefly while stirring. Gradually add cream, 250 ml of collected mushroom water and stock while stirring, let simmer for about 5 minutes. Add leek to the vegetables, season with salt, pepper and sugar. Continue to fry for about 5 minutes, keep warm. Stir the cheese into the sauce, let it melt, season with salt and pepper, keep warm
6
Coarsely chop the nuts, roast them in a pan without fat until golden brown, take them out. Wrap the roll out of the foil, cut into approx. 8 slices. Heat 2 tbsp. butter and 2 tbsp. oil in a large frying pan. Fry the slices on both sides. Serve with vegetables and sauce. Sprinkle with nuts. Sprinkle with herbs and garnish
7
waiting time approx. 2 hours