Stuffed Potato Roll on Winter Salad
Main Course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 40 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This Thermomix® recipe for stuffed potato roll on winter salad is a hearty and vegetarian main course with potatoes, mushrooms, onions and garlic. Refined with thyme and cherry tomatoes, it is especially suitable for the cold season. The preparation time is about 100 minutes for 4 servings. Ideal as a festive family meal in autumn and winter.
Ingredients (18 ingredients)
-
1000 g floury potatoes
-
nach Geschmack Salt
-
1 Stück Onion
-
2 Zehen Garlic
-
500 g Mushrooms
-
250 g Cherry tomatoes
-
3 Zweige Thyme
-
1 EL Rapeseed oil
-
3 EL Aceto Balsamico
-
nach Geschmack Pepper
-
250 g Wheat flour Type 405
-
1 Stück Egg (room temperature)
-
nach Geschmack Nutmeg
-
50 g Butter
-
200 g Lamb's lettuce
-
200 g Beetroot (vacuum-packed)
-
100 g Feta
-
2 EL Olive oil
Preparation (13 steps)
Cook the potatoes
Wash 1 kg of floury potatoes, place in the simmering basket and cover with salt water in the mixing bowl. Cook for 25 min./Varoma/speed 1.
Chop onion and garlic
Peel 1 onion and 1 clove of garlic, put in the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Chop the mushrooms
Clean 500 g of mushrooms, put in the mixing bowl and chop for 4 sec./speed 4. Scrape down with the spatula.
Prepare tomatoes
Wash and halve or quarter 250 g cherry tomatoes.
Chop thyme
Wash 3 sprigs of thyme, shake dry, pluck the leaves and chop finely.
Prepare mushroom and tomato filling
Put 1 tbsp rapeseed oil in the mixing bowl and sauté for 3 min./120°C/speed 1. Add mushrooms, tomatoes and thyme. Add 1 tbsp Aceto Balsamico, salt and pepper and sauté for 5 min./100°C/Reverse/speed 1.
Prepare potato dough
Peel the cooked potatoes and add to the mixing bowl while still hot. Add 250 g wheat flour Type 405, 1 egg (room temperature), salt and nutmeg and knead for 2 min./kneading stage to form a smooth dough.
Roll out and fill dough
Divide the dough into two portions and roll out into a thin rectangle on cling film. Spread the mushroom and tomato mixture in the middle - leaving a border - and roll up tightly from the long side with the help of the film. Place the potato-mushroom rolls without the film on a baking sheet lined with baking paper.
Prepare garlic butter
Peel 1 clove of garlic, put in the mixing bowl and chop for 3 sec./speed 7. Add 50 g of butter and melt for 3 min./50°C/speed 2.
Bake potato rolls
Brush the potato rolls with the garlic butter and bake in a preheated oven at 175 °C top and bottom heat for 35-40 minutes.
Prepare winter salad
Clean, wash and spin dry 200 g of lamb's lettuce. Drain 200 g of beetroot (vacuum-packed) and cut into small pieces. Cut 100 g of feta into small pieces. Mix everything together.
Prepare dressing
Put 2 tbsp olive oil, 2 tbsp Aceto Balsamico, salt and pepper in the mixing bowl and mix for 10 sec./speed 3.
Serve
Pour the dressing over the salad, mix well and serve together with the potato-mushroom roll.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Allergens
- Gluten-containing cereals
- Eggs
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Fillet Medallions with Herb Dumplings and Onion Sauce
Main Course
Braised Rabbit Legs in Cream Sauce
Main dish
Lamb Fillet with Herb Crust and Potato Roses
Main course
Stuffed Chicken Rolls with Shallot Cream
Main course
Beef Roast in Gingerbread Sauce with Savoy Cabbage
Main dish
Braised Venison Roast with Forest Aromas
Main course
Hearty Game Meat Rolls in Dark Beer Sauce
Main Course
Braised Sauerkraut with Bacon
Main course