Springlike vegetable strudel with cress béchamel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel carrots and kohlrabi. Clean the sugar snap peas. Wash and drain the vegetables. Cut carrots into slices. Cut kohlrabi into quarters or eighths and also into slices. Put carrots and kohlrabi in 400 ml boiling salted water and steam covered for about 5 minutes. Add sugar snap peas and cook for another 4-5 minutes. Pour vegetables onto a sieve, collect vegetable water. Let the vegetables cool down.

2. 2

   Put eggs in boiling water and cook hard for about 10 minutes. Quench eggs under cold water and let them cool down. Melt 30-40 g butter and let it cool down. Take the strudel dough out of the fridge and let it rest in the package for about 10 minutes. Clean, wash and cut spring onions into rings. Put 1-2 tablespoons of white spring onion rings aside. Place a moistened tea towel on a work surface and cover with a dry cloth. Unfold 2 strudel leaves. Place one leaf on the cloths and place the 2nd leaf on top, offset by 90°. Spread some melted butter between the two sheets of pastry. Repeat this procedure with the other two strudel sheets. Spread 2/3 of one side of the strudel sheets with cream cheese, leaving a 3 cm wide rim on both sides. Sprinkle spring onions (green) on the cream cheese and spread the vegetables on top. Season with pepper. Wrap the strudel leaves at the sides and roll up from the coated side using the cloths. Place the strudel with the seam side down on a baking tray lined with baking paper. Spread with a little melted butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

3. 3

   Spread some melted butter between the two sheets of pastry. Repeat this procedure with the other two strudel sheets. Spread 2/3 of one side of the strudel sheets with cream cheese, leaving a 3 cm wide rim on both sides. Sprinkle spring onions (green) on the cream cheese and spread the vegetables on top. Season with pepper. Wrap the strudel leaves at the sides and roll up from the coated side using the cloths. Place the strudel with the seam side down on a baking tray lined with baking paper. Spread with a little melted butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime, heat 30 g butter for the sauce in a saucepan and sauté the white spring onion rings in it. Dust with flour and sauté briefly. Measure out 1/4 litre of vegetable water and pour it into the sweat while stirring. Add milk and simmer for about 5 minutes, stirring occasionally. Peel and roughly chop the eggs. Cut cress from the bed. Stir Gouda into the sauce, season with salt and pepper and stir half of the cress and eggs into the sauce. Cut the finished strudel into pieces and serve with the cress sauce. Sprinkle with remaining cress and chopped egg

4. 4

   In the meantime, heat 30 g butter for the sauce in a saucepan and sauté the white spring onion rings in it. Dust with flour and sauté briefly. Measure out 1/4 litre of vegetable water and pour it into the sweat while stirring. Add milk and simmer for about 5 minutes, stirring occasionally. Peel and roughly chop the eggs. Cut cress from the bed. Stir Gouda into the sauce, season with salt and pepper and stir half of the cress and eggs into the sauce. Cut the finished strudel into pieces and serve with the cress sauce. Sprinkle with remaining cress and chopped egg

Nutrition Facts

KCAL
250 kcal

CARBS
18 g

FATS
16 g

PROTEINS
9 g