Roasting the pumpkin
Wash the potatoes and let them simmer in salt water. Preheat the oven to 180 °. Peel, cut and chop finely both onion and garlic. Shred the pumpkin using a grater. Heat the fat in a pan and sauté the vegetables in it. Season with salt, pepper and chilli.
Potato-pumpkin roulade
Pumpkin-stuffing
50g
onions
150g
Kürbis
2
cloves of garlic
1 pinch
of salt
1 pinch
of pepper
1 pinch
of chili powder
2 twigs
parsley
Potato dough
400g
floury potatoes
50g
butter
70g
semolina
100g
flour
1
egg
1 coffeespoon
of salt
1 pinch
of pepper
1 pinch
of nutmeg
2 tablespoons of
pumpkin seeds needed for garnishing
100g
1 piece
energy
571 kJ
1729 kJ
136 kcal
412 kcal
fat
4.9 g
14 g
saturated_fat
2.5 g
7.7 g
carbs
18 g
54 g
sugars
2.3 g
7.2 g
protein
4.5 g
13 g
salt
0.3 g
0.9 g
Potato-pumpkin roulade
description & times
Potato dough with a spicy filling made of grated pumpkin. This potato-pumpkin roulade can be served as a vegetarian main course or as an side dish wish meat. It is an inexpensive dish which can also be prepared one day before without any problems.
Mixing the ingredients
Peel the boiled potatoes and press them into a bowl using a potato press. Add the egg, butter and the semolina to the potatoes and season with salt, pepper and nutmeg. Stir thoroughly.
Potato dough
Sprinkle the work surface with flour and knead everything to produce a smooth dough. Place it on floured baking paper and roll it out with the rolling pin two centimeters thick to a rectangle.
Painting with pumpkin-mixture
Brush the pumpkin sauce on the potato dough and furl it up with the help of the baking paper. Brush the roulade with water and sprinkle it with pumpkin seeds.
Letting it bake
Letthe roulade bake on the middle rail until it's golden-brown.
Potato-pumpkin roulade
Cut the potato-pumpkin roulade into eight pieces and serve it hot. It can be served with a dip as a vegetarian main course or as a side dish accompaying to meat.
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