Potato and Wild Garlic Roulade

Rating: 2.82 / 5.00 (33 Votes)

Total time: 1 hour

Servings: 8.0 (servings)

For the dough:

For the filling:


For the potato and wild garlic roulade, wash and boil the potatoes. In the meantime, wash, clean and cut the wild garlic into noodles. Cut the garlic cloves into small pieces as well.

Melt some clarified butter in a pan and sauté the garlic and wild garlic in it. Add milk and water and season with herb salt, pepper and thyme.

Add cream cheese wedges and mozzarella and simmer to a thick creamy sauce. Remove from heat and let cool slightly. Taste again if necessary.

Cool the cooked potatoes a bit, peel them and press them. Mix with the eggs, semolina and flour, season and knead into a nice dough. Let it rest for a short time.

Spread a sheet of cling film and spread part (about half) of the potato dough on it, spread the filling on it and roll it up with the cling film.

Do the same with the second half. Wrap aluminum foil around the outside and simmer in lightly boiling water for about 15-20 minutes. Serve with coleslaw and herb sauce and enjoy.

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