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Stuffed ham rolls with rosemary potatoes
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Ingredients
Directions
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Cook the potatoes al dente in about 15 minutes and pour them off. Preheat the oven to 180 ° C.
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Heat 2 tablespoons of the olive oil and fry the carrot, onion and celery for about 4 minutes with nutmeg, salt and freshly ground pepper.
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Divide this mixture over the ham slices. Roll out rolls and place them side by side with the seam in the oven dish.
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Mix the stock with the crème fraîche and pour this mixture over the ham rolls. Sprinkle with the cheese and put the rolls in the oven for about 15 minutes until the cheese has melted.
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In the meantime, heat the rest of the oil and fry the potato wedges until golden brown. Sprinkle the rosemary and sprinkle with salt. Serve the potatoes with the ham rolls.
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Nutrition
605Calories
Sodium0% DV0g
Fat57% DV37g
Protein34% DV17g
Carbs16% DV47g
Fiber0% DV0g
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