Roasted Smoked Roll with Mountain Cheese and Potato Casserole and Braised Honey Carrots

For the Roasted Selchroller with mountain cheese and potato casserole and braised honey carrots, first prepare the honey carrots:

To do this, peel the carrots and cut them into elongated, larger pieces. Put them in a baking dish with honey, butter, white wine and a little salt, cover with aluminum foil and braise for 20 to 25 minutes at 160 °C top and bottom heat.

For the mountain cheese and potato casserole, peel and boil the potatoes, let them steam out and press them through a potato ricer or mash them finely. Finely grate the mountain cheese, mix with the remaining ingredients and season with salt, pepper and nutmeg. Pour into small, pretty ramekins and bake at 160°C for about 20 to 25 minutes. Serve in the ramekins.

Remove the net from the seltzer roll and cut into finger-thick slices. Fry in a pan with a little oil.

Serve the still hot fried Selchroller with mountain cheese and potato casserole and braised honey carrots and enjoy.

Preparation Tip:

Roasted smoked roll with mountain cheese and potato casserole is a particularly tasty recipe for the Easter table!

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