Dasheen Rolls Recipe
Ingredients
| Dasheen package | 2 | |
| 2 or 3 tbs bacon or pork fat | ||
| Onion | 2 Tablespoon, chopped | |
| Chopped tomato | 1 | |
| 1/2 cup minced cooked meat | ||
| 3/4 cup soft stale bread crumbs, cooked rice or mashed cooked beans | ||
| Slightly beaten egg | ||
| Chicken broth or consomme | ||
| Salt, pepper, thyme to taste | ||
| Salt, pepper, thyme to taste | ||
Directions
Dip leaves in hot water to wilt slightly.
Saute onion and tomato in hot bacon fat for 1 minute.
Remove from heat and stir in meat and crumbs.
Season to taste.
Stir in just enough beaten egg to moisten and bind mixture.
Spoon a little of the filling into the centre of each dasheen leaf.
Overlap edges and roll as you would for cabbage rolls.
With spinach you may need 2 overlapped leaves for each roll.
Place rolls close together in a buttered casserole and barely cover with broth.
Cover the dish and bake at about 350F for 45 minutes.
Drain and serve buttered and garnished with sieved hard-cooked egg.
Saute onion and tomato in hot bacon fat for 1 minute.
Remove from heat and stir in meat and crumbs.
Season to taste.
Stir in just enough beaten egg to moisten and bind mixture.
Spoon a little of the filling into the centre of each dasheen leaf.
Overlap edges and roll as you would for cabbage rolls.
With spinach you may need 2 overlapped leaves for each roll.
Place rolls close together in a buttered casserole and barely cover with broth.
Cover the dish and bake at about 350F for 45 minutes.
Drain and serve buttered and garnished with sieved hard-cooked egg.
Chef
