��on 100gramm - 95 kcal �� B/W/Y - 2.71/3.01/13.89 ��
Ingredients:
Potatoes 1 kg
Onion 1 piece
Carrots 1 piece
Celery 50 g
Pumpkin 150 g
Zucchini 150 g
Red pepper sweet-1 piece
Garlic 3 tooth
Olive oil 2 tbsp.
Chicken egg 3 PCs
Corn starch 3.5 tbsp.
Sesame seeds 2 tbsp.
Salt - to taste
Ground black pepper - to taste
Parsley (greens) - 2 tbsp
Preparation:
1. Peel potatoes, coarsely chop and boil in boiling water until soft. Drain and mash with a potato masher until smooth puree. Set aside to slightly cool.
2. While cooked and cooled potatoes, prepare the vegetables for the filling. Finely chop a bulb of large size, carrot grate on a coarse grater. Dice the celery, pumpkin, zucchini and sweet peppers. Garlic skip through the press.
3. Add the onions and carrots. Fry in a frying pan, stirring a few minutes until soft. Add the garlic and cook for another 30 seconds. Then add the celery root, splash a little water, cover and cook for a few minutes.
4. Then add the pumpkin and zucchini, again cover and cook for 5 minutes. Add sweet and pepper and bring the vegetables until tender. Better cover not to cover to evaporate excess liquid. Salt and pepper the vegetables to taste. At the end add a tablespoon of olive oil Filippo Berio Extra Virgin
5. In the slightly cooled potatoes add the eggs and starch. Add salt and pepper to taste. Mix thoroughly.
6. A sheet of paper for baking grease with vegetable oil. Put in it the potato mixture and shape into a rectangular layer thickness of about 1 cm. Below the potatoes did not stick to the hands, they can be slightly moistened with water.
7. Then put the stuffing. Sprinkle with greens.
8. Using the paper roll the roulade.
9. Put the strudel on a baking sheet seam side down. Brush with egg yolk and sprinkle with sesame seeds.
10. Bake in the oven, preheated to 180 gr. 35-40 minutes until Golden brown. Serve with sour cream.
Bon appetit!
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