Sunday, November 13, 2011

Belarusian Vegetable-Filled Potato Roll

Here is a Belarusian recipe for this month's Cook Around the Globe. When I found this recipe, it sounded like a great idea. It's basically a baked and stuffed potato dumpling. However, the mashed potatoes turned out rather sticky and I had to use breadcrumbs and plastic wrap to be able to form the roll. I can only guess that I maybe shouldn't have cut the potatoes in dice for boiling, they might have taken up too much water. Or maybe the amount of butter added to the potatoes is just too high. Besides this technical difficulty, I liked the dish - especially with some brown gravy on the side. HubbyGrouch didn't much like this dish, though. He is just not a (mashed) potato person.

Six months ago: Homemade Pizza

1 1/2 - 2 pounds potatoes
2 eggs, well beaten
1/4 cup butter or margarine
2 tbsp chopped fresh parsley
1 cup cooked carrots, diced
1 cup cooked green peas
1 cup cooked mushrooms, chopped
bread crumbs

Preheat oven to 450F. Peel potatoes and cook in salted water until tender. Drain and mash while still warm. Add eggs, 3 tbsp butter, parsley, salt, and pepper.

Line a large rimmed baking sheet with parchment paper. Depending on moistness of potato mash, place a large enough piece of plastic wrap on parchment and sprinkle with breadcrumbs. Spread potatoes on parchment, forming a long narrow rectangle, about 1 inch thick.
Combine carrots, peas, mushrooms, 1 tbsp butter, salt, pepper, and nutmeg. Spoon mixture lengthwise along center of potato rectangle.
Fold potatoes around filling. Completely enclose vegetables to form a long roll. Spread top generously with butter. Bake for about 20 minutes, until golden on top. Cut in slices and serve by itself, with sour cream or gravy, or as a side dish.

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