This is a family recipe that we have modified to fit our gluten free diet.
It is so yummy that it always disappears quickly, even due to sampling during the cooking process. This dish is lucky to make it to the table.
Over the past few years we have trialled many different bread doughs for this recipe. Hands down the unanimous favourite is … Pamela’s Gluten Free Bread mix.
Gluten free bread dough – Pamela’s Bread Mix
20- 30 beet leaves
2 cups half and half cream (10 % milk fat)
1 tsp salt
Pepper to taste
Prepare dough according to instructions with your dough of choice.
Wash The beet leaves and lie on a rack to air dry and wilt. This process may be speed up by warming the oven to its lowest temperature, shutting off the oven and leaving the beet leaves to wilt for about 10 minutes. Be careful not to over dry them, otherwise they will crack and break apart. If the leaves are too fresh, they will not roll easily.
Once the dough is ready, take about one tablespoon of dough and roll it into a log. The dough will be sticky to work with.
Wrap the dough loosely with a beet leaf. Place the wrapped dough seam side down in a lightly greased casserole dish And sit on the counter for 30 mins to rest.
Preheat the oven to 350 F.
Bake the beet leaf rolls in one cup of cream, covered for 20 minutes. Remove the cover, adding more cream and the dill. Bake for another 20-30 minutes.
If it looks to dry, you may need to pour on a little more cream, cooking until all the cream is absorbed and the dough is brown and cooked.
The flavour gets better the longer it bakes, but you don’t want the bread to dry out too much.