The Organised Author

Vegetable Rolls

Vegetable rolls
A quick and delicious recipe for who loves vegetables, or for when you have a few leftover vegetable.
6 large leaves of silver beetroot
3 carrots
2 potatoes
125g of spinach and/or kale
1 bok choy
½ leek or onion
Tomato sauce
Salt, pepper, olive oil.


Drop the silver beetroot leaves in a pot of boiling water and let them cook for 2 minutes. Remove and set aside to cool.

Put the other vegetables into a blender (except for the tomato sauce) and chopped them. In a pan, add a couple of tablespoon of olive oil, heat, and add the chopped vegetables. Stir frequently and cook for about 30 minutes, or until tender. Add salt and pepper, and set aside to cool.


Meanwhile, cook the tomato sauce in a pan with a tablespoon of olive oil and garlic.
Assemble the rolls. Take a beetroot leaf, spread it on a plate, and add the chopped vegetables, then close the leaf to form a pocket. 
Repeat until you finish the leaves.
Add the tomato sauce over the rolls, and enjoy!


 Variation: you can use any type of vegetable you prefer: butternut squash, broccoli, courgettes etc…
Book for this dish:   Practical Demon Keeping by Christopher Moore