Kohlrabi Strudel

Name: Kohlrabi Strudel
Cook time: 45 min
Total time: 45 min
Yield: 14
Ingredients: 300 g Flour; 25 g Oil; 7-10 Tbsp Salt; 3 Kohlrabi; 1 Shallot; 50 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1/2 bunch Chives; 7-10 Tbsp Flour; 50 g Butter; 200 g Shiitake mushrooms; 1/2 Stalk leek (leek); 1 Carrot; 1 TABLESPOON Sesame Oil; 7-10 Tbsp Salt; 2 TABLESPOONS Ketjab manioc sauce; 1 TABLESPOON Soy sauce; 200 ml Poultry stock; 1 TEASPOON Cornstarch; 7-10 Tbsp Shiishini-Toogarashi

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 14

300 g Flour
25 g Oil
7-10 Tbsp Salt
3 Kohlrabi
1 Shallot
50 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1/2 bunch Chives
7-10 Tbsp Flour
50 g Butter
200 g Shiitake mushrooms
1/2 Stalk leek (leek)
1 Carrot
1 TABLESPOON Sesame Oil
7-10 Tbsp Salt
2 TABLESPOONS Ketjab manioc sauce
1 TABLESPOON Soy sauce
200 ml Poultry stock
1 TEASPOON Cornstarch
7-10 Tbsp Shiishini-Toogarashi

Directions

1
Sift flour. Add oil and salt. Stir in 150 ml of lukewarm water until the dough is smooth and can be easily "pulled". Form into a ball and brush with oil. Cover and let rest for 30 minutes.
2
Peel the kohlrabis and cut into sticks. Peel and chop the shallot. Steam both in butter for 8 minutes. Season with salt, pepper and nutmeg. Wash the chives, chop finely and fold in. Pull out the dough very thinly.
3
Spread with melted butter. Spread kohlrabi on the lower third of the dough. Roll up the strudel and brush with butter. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.
4
Cut mushrooms crosswise. Clean, wash and cut leek and carrot into strips. Fry everything in oil and season with salt. Deglaze with ketjab, soy sauce and stock. Cook vegetables for about 5 minutes.
5
Stir starch with a little water until smooth. Stir into the sauce and bring to the boil again. Season with Shiishini Toogarashi.