Roulade de pommes de terre et d'épinards

Name: Roulade de pommes de terre et d'épinards
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Spinach; 1 Garlic clove; 1 medium onion; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS White wine vinegar; 1 pack of Croquette powder; 3 TABLESPOONS clarified butter; 7-10 Tbsp Basil, cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Spinach
1 Garlic clove
1 medium onion
2 TABLESPOONS Olive oil
7-10 Tbsp salt, white pepper
2 TABLESPOONS White wine vinegar
1 pack of Croquette powder
3 TABLESPOONS clarified butter
7-10 Tbsp Basil, cling film

Directions

1
Clean, wash, sort and drain the spinach. Peel garlic and onion, dice finely. Sauté in hot olive oil. Add the spinach, cover and let it collapse. Season with salt, pepper and vinegar, drain. Grate 3/4 of the cheese, slice the rest finely
2
Stir the croquette powder into 375 ml of cold water, allow to swell for 10 minutes. Knead in the grated cheese. Roll out the potato dough between 2 layers of foil to a plate (20 x 30 cm). Spread the spinach on top. Roll up from the narrow side using the foil. Then cut into 8 even slices
3
Heat clarified butter in a coated pan. Fry the slices for 2-3 minutes on each side. Garnish with sliced cheese and basil leaves. Serve with tomato sauce