Cheese rolls with broccoli and potato puree
Cheese rolls and broccoli puree with potatoes Usually, when I start this recipe, I don't always have a clear plan until the end. I tend to modify along the way, especially if I discover that I have other ingredients in the fridge or receive suggestions from my partner who is with me in the kitchen. However, every time, the rolls turn out tender, and the puree has a pleasant taste of broccoli and butter. It's not a complicated recipe, but it requires a bit of attention to detail, especially when rolling the meat. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20-25 minutes Cooking/baking time: 45 minutes Servings: 2 Difficulty: medium Recipe type: main course, suitable for a weekend meal or when you want to change up the classic menu Ingredients 200 g frozen broccoli 2 medium potatoes 100 g cottage cheese (ideally homemade, but any plain type, well drained, will work) 400 g pork tenderloin (smoked works too for a more intense flavor) 10 cloves of garlic 1 tablespoon of butter 20 g hazelnuts 1 egg yolk 50 g yogurt (for sauce, about a tablespoon per serving) 1 teaspoon milk salt pepper oregano 4-5 sprigs of fresh parsley Preparation Method 1. Preparing the puree Take the broccoli out of the freezer and let it thaw. Peel the potatoes, wash them, and cut them into appropriately sized cubes. Put a pot of water to boil, add salt and a splash of oil. When the water starts to boil, add the potatoes and cook for 10-15 minutes. After this time, add the broccoli and let everything cook for another 6-7 minutes until the vegetables are fully cooked. 2. The garlic Peel the 10 cloves of garlic and chop them finely. Half of the garlic (5 cloves) will go into the puree, the rest will be used for the rolls. 3. Finishing the puree When the potatoes and broccoli are ready, drain the vegetables well in a colander. Put them back in the pot, add half of the chopped garlic, the tablespoon of butter, and mash them with a whisk or blender until you achieve a smooth consistency. Taste and adjust for salt. 4. Preparing the rolls Cut the pork tenderloin into thinner slices, suitable for rolling. If necessary, pound them a little to thin them out evenly. Season each slice with salt, pepper, and oregano. Crush the cottage cheese with a fork. If it is very wet, let it drain in a colander for a few minutes. You can mix in a little pepper or dill here if you like. Place a teaspoon of cheese in the middle of each slice of meat and roll it tightly so that the cheese stays inside. Secure the rolls with toothpicks so they don’t come apart while baking. 5. Hazelnuts and garlic Toast the hazelnuts in a dry pan over low heat until they gain a little color. Let them cool, then chop them coarsely. Mix the hazelnuts with the remaining chopped garlic from step 2. 6. Breading the rolls Beat the egg yolk with a teaspoon of milk and a pinch of salt until well combined. Dip each roll first in the egg mixture, then roll it in the hazelnuts with garlic to coat evenly. 7. Baking Place the rolls in a baking dish lined with parchment paper. Put the dish in the preheated oven at 180°C and bake for about 45 minutes until the meat is well cooked through and the hazelnut crust becomes slightly golden. 8. Yogurt sauce Mix the yogurt with a little salt and a splash of oil, just enough to get a simple sauce. Nothing complicated here. 9. Serving When serving, place the broccoli and potato puree on the plate, add the meat rolls alongside, and pour a little yogurt sauce over the puree. Sprinkle chopped parsley on top. Eat while the rolls are still warm. Why I make the recipe often The cheese rolls and broccoli puree are prepared without much hassle, and the ingredients are easy to find. The meat remains juicy, and the cheese and hazelnut crust add texture. It’s a dish you can serve whenever you want something a bit different, but without taking up your whole day in the kitchen. Tips and Variations Tips - If the pork tenderloin is too thick, pound the slices before filling them, so they don’t tear while rolling. - Drain the cheese well before using it, especially if it’s from a farm, so it doesn’t leak while baking. - If you don’t have hazelnuts, you can also use walnuts or almonds, but the taste will be slightly different. - If you want a finer puree, use a blender, but don’t overdo it so it doesn’t become sticky. - For more flavor, you can add a little dill or pepper to the cheese. Substitutions - You can use plain cottage cheese or even another type of cheese that doesn’t melt while baking. - Instead of pork tenderloin, you can use pork chop or even chicken breast, but you need to adjust the baking time. - Fresh broccoli can be used instead of frozen, just boil it for a little less time. Variations - For a smokier flavor, use smoked meat (from the butcher, not too salty). - You can mix herbs into the cheese according to your preference: dill, parsley, a little thyme. - If you want the puree to be creamier, add a tablespoon of sour cream. Serving Ideas - It goes well with a simple salad of tomatoes or cucumbers on the side. - The yogurt sauce can be served separately, so everyone can add it to taste. - You can make smaller rolls for an appetizer, but adjust the baking time. Frequently Asked Questions 1. What do I do if the rolls come apart while baking? Secure them well with toothpicks, and if needed, you can tie the rolls with kitchen twine. Don’t overload the cheese filling. 2. Can I make the rolls in advance? They can be prepared and kept in the fridge (unbaked) 1-2 hours before baking, but I don’t recommend doing it much earlier so the meat doesn’t dry out. 3. What can I substitute for hazelnuts? You can use chopped walnuts or almonds, but the texture and taste will be slightly different. 4. Is the yogurt sauce mandatory? No, but it helps balance the flavor, especially if the puree is denser. 5. Can I use fresh broccoli? Yes, just the boiling time decreases to 3-4 minutes so it doesn’t get too soft. Nutritional Values Estimation for one serving: approximately 400 kcal. Protein: 30-35 g Carbohydrates: 20-25 g Fats: 20-25 g Caloric value may vary depending on the type of cheese, whether you use smoked meat, or the exact amount of butter and yogurt. It is a hearty meal with a good intake of protein and vegetables. Storage and Reheating The rolls can be stored in the fridge in a closed container for up to 2 days. The puree can be stored separately, but it doesn’t retain its texture as well when reheated – it may become more watery. For reheating, use the oven or a microwave, but just enough to warm it up, not to dry it out. They are best served freshly made.
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