Stuffed Pork Rolls with Potato Fritters and K …

For the doughnuts: Press the potatoes through the press, mix with yolks, crème fraîche and Parmesan and season with salt and a pinch of nutmeg. Then spread the amount to form in dessert rings (on a baking sheet lined with parchment paper), sprinkle with Parmesan, remove dessert rings and bake everything together in the oven at 180 degrees for about 20 minutes.

For the vegetables: cook the carrot slices in salted and sugared water until al dente, then drain, glaze with butter and keep warm. Make the broccoli florets al dente in salted water, rinse in iced water and warm in butter to serve.

Grill the pork rolls and potato fritters briefly before serving. Place the carrots on plates in a fan shape, pour the sauce on each, cut the rolls diagonally and arrange them on top with the doughnuts and broccoli.

Forstreiter, strong white wine : O-Title : Stuffed pork rolls with potato fritters and : > carrot-broccoli vegetables

Our tip: Use a deliciously spicy bacon for a delicious touch!

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