Preparation Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: Easy
Servings: 8

Ingredients

For the roll:

– Medium potato, 1
– Carrot, 1
– Zucchini, 2
– Edam cheese (grated), 220 g

For the filling:

– Cream cheese, 200 g
– Mixed fresh herbs (thyme, marjoram, basil)
– Delicius anchovies in olive oil, 90 g jar, as needed

Tips

– You can substitute Edam with Emmental.
– Use your preferred herbs to flavor the cheese.

Preparation

1. Peel and grate the potato and carrot using a coarse grater.
2. Grate the cheese and combine everything in a bowl.
3. Season with a pinch of salt and a drizzle of oil, then mix well.
4. Transfer to a baking tray lined with parchment paper, pressing to create an even layer about 1 cm thick.
5. Bake in a preheated static oven at 180°C.
6. Once baked, let the base cool.
7. Meanwhile, finely chop the herbs and mix them with the cream cheese.
8. Spread the herb cheese mixture over the entire vegetable base and roll it up to form a cylinder.
9. Cut into medallions and garnish each slice with a rolled anchovy and a basil leaf.

Enjoy your vegetable roll!