Vegetable strudel

Name: Vegetable strudel
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Flour; 2 TABLESPOONS Oil; 1/2 TEASPOON Salt; 2 Egg yolk (size M); 300 g Carrots; 400 g Broccoli; 400 g Cauliflower; 1 collar Spring onion; 100 g Bacon; 7-10 Tbsp Salt; 150 g Fresh cream; 2 Eggs (size M); 7-10 Tbsp Pepper; 30 g Butter; 4 TABLESPOONS Breadcrumbs; 4 Stem(s) Parsley; 1/2 bunch Chives; 250 g Low-fat curd; 7-10 Tbsp Oil; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Flour
2 TABLESPOONS Oil
1/2 TEASPOON Salt
2 Egg yolk (size M)
300 g Carrots
400 g Broccoli
400 g Cauliflower
1 collar Spring onion
100 g Bacon
7-10 Tbsp Salt
150 g Fresh cream
2 Eggs (size M)
7-10 Tbsp Pepper
30 g Butter
4 TABLESPOONS Breadcrumbs
4 Stem(s) Parsley
1/2 bunch Chives
250 g Low-fat curd
7-10 Tbsp Oil
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, oil, salt, egg yolk and 125 ml lukewarm water with the dough hooks of the hand mixer to a smooth dough. Rub with some oil and wrap in cling film. Chill for 1 hour. In the meantime peel and wash the carrots. Wash and clean broccoli, cauliflower and spring onion. Cut carrots into small cubes, spring onions into slices at an angle. Divide the cauliflower and broccoli into very small florets. Cut bacon into strips.
2
Bring salted water to the boil and cook the carrots, broccoli and cauliflower for about 4 minutes. Drain, quench and drain thoroughly. Drain bacon in a pan. Add spring onion and fry for 1 minute. Let it cool down. Put vegetables and bacon in a bowl. Add crème fraîche and eggs and mix well. Season with salt and pepper. Dust a large cloth with flour. Pull the strudel dough on the cloth to a rectangle (40x60 cm). Melt butter and spread it on the strudel dough. Sprinkle breadcrumbs on top. Spread the vegetable mixture on the dough. Leave the upper short side free. Roll up the dough firmly with the help of a tea towel, starting at the bottom short side.
3
Dust a large cloth with flour. Pull the strudel dough on the cloth to a rectangle (40x60 cm). Melt butter and spread it on the strudel dough. Sprinkle breadcrumbs on top. Spread the vegetable mixture on the dough. Leave the upper short side free. Roll up the dough firmly with the help of a tea towel, starting at the bottom short side. Wrap the sides. Place the strudel with the seam side down on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes. Wash the herbs and pat dry. Remove leaves and chop finely. Cut chives into small rolls. Stir curd, herbs, salt and pepper until smooth. Serve the strudel lukewarm with herb curd cheese and a green salad to taste
4
Wrap the sides. Place the strudel with the seam side down on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes. Wash the herbs and pat dry. Remove leaves and chop finely. Cut chives into small rolls. Stir curd, herbs, salt and pepper until smooth. Serve the strudel lukewarm with herb curd cheese and a green salad to taste
5
Waiting time approx. 1 hour