Stuffed zucchini flowers

Name: Stuffed zucchini flowers
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 1.6 kg Potatoes; 0?$? Garlic cloves; 7-10 Tbsp Salt; 100 g Gouda cheese; 2 yellow peppers; 18 Zucchini flowers (à approx. 40 g); 2 TABLESPOONS freeze-dried parsley; 100 g Herb cream cheese; 100 ml +; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 10 Stem(s) Parsley; 7-10 Tbsp Olive oil; 7-10 Tbsp Disposable piping bag

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

1.6 kg Potatoes
0?$? Garlic cloves
7-10 Tbsp Salt
100 g Gouda cheese
2 yellow peppers
18 Zucchini flowers (à approx. 40 g)
2 TABLESPOONS freeze-dried parsley
100 g Herb cream cheese
100 ml +
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
10 Stem(s) Parsley
7-10 Tbsp Olive oil
7-10 Tbsp Disposable piping bag

Directions

1
Peel the potatoes and wash them thoroughly. Peel garlic and dice coarsely. Cook potatoes and garlic in boiling salted water for about 25 minutes
2
Meanwhile grate the Gouda finely. Clean, wash and very finely dice the peppers. Clean the zucchini flowers (carefully open the flower and carefully unscrew the pistil)
3
Drain the potatoes, add the Gouda, parsley, cream cheese and 100 ml oil. Mash with a potato masher. Season well with salt, pepper and nutmeg. Add approx. 3/4 paprika
4
Coat 2 baking trays thinly with oil. Pour the potato mixture in portions into a piping bag with a large perforated spout. Open the flowers carefully. Pour in the potato mixture, carefully twist the flowers together
5
Spread the flowers on the baking trays and sprinkle with 5 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 7-8 minutes. Wash parsley, shake dry and cut finely, except for a few leaves for garnishing. Arrange flowers, sprinkle with paprika and parsley and garnish with parsley leaves