Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce
A vegetarian Continental recipe with potato (aloo) - boiled, all purpose flour (maida), parmesan cheese - grated. Ready in 1h 40m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
26 steps- 1
To begin making the Potato Spinach Roulade Recipe, first boil the potatoes in water or a pressure cooker until well done
potato (aloo) - boiled(500 grams)spinach leaves (palak) - finely chopped(150 grams) - 2
Peel the skin of the potatoes and allow it to cool
potato (aloo) - boiled(500 grams) - 3
Once the potatoes have cooled, place it in a large mixing bowl and mash the potatoes with your hands or a potato masher
potato (aloo) - boiled(500 grams) - 4
add salt, flour, cheese and eggs and mix all the ingredients into the potato until it forms a smooth dough like consistency
potato (aloo) - boiled(500 grams)all purpose flour (maida)(1/2 cup)parmesan cheese - grated(1/2 cup)salt(1/4 teaspoon)whole eggs(3)feta cheese(50 grams)salt - to taste - 5
If it does not, add a little flour and allow it to form a dough
all purpose flour (maida)(1/2 cup) - 6
Prepare a baking sheet and spread a cheese cloth over the baking sheet
parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 7
Spread the potato mixture over the cheese cloth to form a long rectangle
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 8
The potato will be about a 1/2 an inch thick
potato (aloo) - boiled(500 grams) - 9
Keep this aside while we prepare the filling for the roulade
- 10
In a large wok, heat a teaspoon of oil over high heat
- 11
Add the spinach and basil and cook until the spinach has wilted down and all the moisture is evaporated
spinach leaves (palak) - finely chopped(150 grams)sprig basil leaves - finely chopped(1) - 12
Once evaporated, allow the spinach to cool completely
spinach leaves (palak) - finely chopped(150 grams) - 13
Add the feta, salt and chili powder and check the taste
salt(1/4 teaspoon)feta cheese(50 grams)salt - to tastered chilli powder - to taste - 14
The filling is now ready
- 15
Spread the spinach mixture over the rolled out potato leaving a 1/2-inch on the edges
potato (aloo) - boiled(500 grams)spinach leaves (palak) - finely chopped(150 grams) - 16
The next step is to make it into a roll
- 17
With the short side of the rectangle, using the cheesecloth as a support, roll the potato along with the filling to make a pinwheel like roll
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 18
Once rolled, wrap the potato in the cheesecloth and tie the ends of the roll with a string
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 19
The final step is to steam the Potato Roulade or Boil it in water
potato (aloo) - boiled(500 grams) - 20
You can cut the roulade into half and place it in a steamer
- 21
If you are using the steamer or plan to boil it in water along with the cheese cloth, steam/boil the roulade for at least 30 to 40 minutes on medium heat
parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 22
Once done, transfer the roll to a serving platter and allow it to rest for 10-12 minutes before you can open the cheese cloth
parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 23
After 10 minutes, remove the cheesecloth and cut the Potato Spinach Roulade into slices
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)spinach leaves (palak) - finely chopped(150 grams)feta cheese(50 grams) - 24
Serve it by drizzling with herbed butter sauce
- 25
Melt the herbed butter and pour it over the roulade
- 26
Serve Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce for breakfast or even a weeknight dinner along with a glass of wine
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)spinach leaves (palak) - finely chopped(150 grams)feta cheese(50 grams)
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Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce
A vegetarian Continental recipe with potato (aloo) - boiled, all purpose flour (maida), parmesan cheese - grated. Ready in 1h 40m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
26 steps- 1
To begin making the Potato Spinach Roulade Recipe, first boil the potatoes in water or a pressure cooker until well done
potato (aloo) - boiled(500 grams)spinach leaves (palak) - finely chopped(150 grams) - 2
Peel the skin of the potatoes and allow it to cool
potato (aloo) - boiled(500 grams) - 3
Once the potatoes have cooled, place it in a large mixing bowl and mash the potatoes with your hands or a potato masher
potato (aloo) - boiled(500 grams) - 4
add salt, flour, cheese and eggs and mix all the ingredients into the potato until it forms a smooth dough like consistency
potato (aloo) - boiled(500 grams)all purpose flour (maida)(1/2 cup)parmesan cheese - grated(1/2 cup)salt(1/4 teaspoon)whole eggs(3)feta cheese(50 grams)salt - to taste - 5
If it does not, add a little flour and allow it to form a dough
all purpose flour (maida)(1/2 cup) - 6
Prepare a baking sheet and spread a cheese cloth over the baking sheet
parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 7
Spread the potato mixture over the cheese cloth to form a long rectangle
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 8
The potato will be about a 1/2 an inch thick
potato (aloo) - boiled(500 grams) - 9
Keep this aside while we prepare the filling for the roulade
- 10
In a large wok, heat a teaspoon of oil over high heat
- 11
Add the spinach and basil and cook until the spinach has wilted down and all the moisture is evaporated
spinach leaves (palak) - finely chopped(150 grams)sprig basil leaves - finely chopped(1) - 12
Once evaporated, allow the spinach to cool completely
spinach leaves (palak) - finely chopped(150 grams) - 13
Add the feta, salt and chili powder and check the taste
salt(1/4 teaspoon)feta cheese(50 grams)salt - to tastered chilli powder - to taste - 14
The filling is now ready
- 15
Spread the spinach mixture over the rolled out potato leaving a 1/2-inch on the edges
potato (aloo) - boiled(500 grams)spinach leaves (palak) - finely chopped(150 grams) - 16
The next step is to make it into a roll
- 17
With the short side of the rectangle, using the cheesecloth as a support, roll the potato along with the filling to make a pinwheel like roll
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 18
Once rolled, wrap the potato in the cheesecloth and tie the ends of the roll with a string
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 19
The final step is to steam the Potato Roulade or Boil it in water
potato (aloo) - boiled(500 grams) - 20
You can cut the roulade into half and place it in a steamer
- 21
If you are using the steamer or plan to boil it in water along with the cheese cloth, steam/boil the roulade for at least 30 to 40 minutes on medium heat
parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 22
Once done, transfer the roll to a serving platter and allow it to rest for 10-12 minutes before you can open the cheese cloth
parmesan cheese - grated(1/2 cup)feta cheese(50 grams) - 23
After 10 minutes, remove the cheesecloth and cut the Potato Spinach Roulade into slices
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)spinach leaves (palak) - finely chopped(150 grams)feta cheese(50 grams) - 24
Serve it by drizzling with herbed butter sauce
- 25
Melt the herbed butter and pour it over the roulade
- 26
Serve Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce for breakfast or even a weeknight dinner along with a glass of wine
potato (aloo) - boiled(500 grams)parmesan cheese - grated(1/2 cup)spinach leaves (palak) - finely chopped(150 grams)feta cheese(50 grams)
Rate this recipe
