Vegan and original!
Ingredients:
- Macè’s Beetroot and horseradish Hummus
- Large black cabbage leaves (one for each roll)
- Three medium-sized potatoes
- Breadcrumbs to taste
- Borlotti beans (one jar already cooked)
- Chive stalks (or string) to close the rolls
- Salt and pepper
Preparation:
- Blanch the kale leaves for 2-3 minutes, just long enough to soften them. Then, soak them in cold water: this will turn them bright green, perfect for an eye-catching presentation.
- For the filling, cook the potatoes with their skin, then mash them with a fork. Add the borlotti beans, a pinch of salt, pepper and, if desired, spices such as minced garlic for a stronger flavour. Adjust the consistency of the filling with the breadcrumbs until firm and compact. Stir a spoonful of Macè’s beetroot and horseradish hummus into the filling for a unique touch or use it to accompany the rolls when serving.
- Now assemble the rolls by draining the kale leaves and lay a portion of the filling on each. Then roll the leaves into roulades and close them with kitchen string or chive stalks for a refined aesthetic effect.
- The rolls can be served warm, cold or reheated in the oven. The beetroot and horseradish hummus adds a touch of colour and a balanced flavour between sweet and pungent, enhancing the natural goodness of the kale.
Presentation tips:
Arrange the rolls on a plate and garnish with a spoonful of hummus alongside. The colour contrast between the green of the cabbage and the bright pink of the hummus will turn your table into a work of art!
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