The principle is quite simple, you just need a bit of logic and patience.
We have to cut thin strips of vegetables (potatoes, carrots, zucchini, leeks or whatever vegetable that can do the trick) as regularly as possible to make these surprising side-dishes. Today we’ll use potato and carrots.
Use a peeler to get very thin slices. This method allows you to stuff any vegetable without limits!
1. first step: cutting the strips
2. second step: lay them on a plastic wrap (suitable for cooking)
3. third step: make the woven vegetable “carpet”
4. Step Four: stuff the braided rug
5. Step Five: Roll the braided sausage
6. sixth step: steam cook the pudding
First step: cutting
Peel the carrots and potatoes, wash and dry the potatoes.
Cut very thin strips with a peeler
Rectify with a knife for straighter strips if necessary.
Here you have the pictures of the cut potatoes and carrots.
Potatoes and carrots
Second step: preparing the work plan
Extend a cling film adapted to heat.
Prepare a square surface
Third step: the braiding
Fourth and fifth steps:
Stuff the braided rugs, roll the rolls in plastic wrap, closed with a food string or by forming a knot with the film.
Step Six: Cooking
Steam for 20 minutes
Then cut the ends and slide off the tubes very gently (if necessary help yourself with a fork)
You can see the end result on top of this post (plus it’s good, and it is light!)
The easiest vegetables to weave or braid are zucchinis (they are long so no need fitting and they are flexible, it makes things easier) then leeks are pretty easy too. The more complicated are the carrots and potatoes.
You can try different stuffing: fish, veal, beef.
My last five rolls stuffing (potato / carrot) was composed of 4 beef steaks, 1 ball of mozzarella, one egg, one teaspoon mustard, onion and parsley, bouillon cube all finely mixed. A treat!
You can put whatever you want, really.
Steam cooking makes these puddings light and tasty, they are broken down into an infinity of ingredients… And now it’s easy right?