Vegetable strudel with cress and egg sauce

Ingredients

Directions

1. 1

   Let the dough rest at room temperature for 10 minutes. Boil eggs until hard. Quench and cool down

2. 2

   Peel or clean and wash the vegetables. Cut the kohlrabi into eighths and slice them crosswise. Cut carrots into thin slices and spring onions into rings. Cook carrots and kohlrabi in 1⁄2 l boiling salted water covered for about 10 minutes. Add sugar snap peas and cook for 2-3 minutes. Drain the vegetables and collect the cooking water. Let the vegetables cool down

3. 3

   Melt 3-4 tablespoons of butter. Unfold strudel leaves. Lay them on a tea towel crosswise on top of each other, brushing each with a little melted butter. Spread the strudel leaves to approx. 2⁄3 with cream cheese, leaving a rim of approx. 3 cm wide on the right and left. Add the vegetables, except for 2 tbsp. spring onions. Season with pepper

4. 4

   Fold in the strudel leaves at the sides. Roll up the strudel with the cloth. Place on a baking tray lined with baking paper with the seam side down, brush with the rest of the liquid butter. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes

5. 5

   Heat 2 tablespoons of butter. Brown the rest of the spring onions in it. Dust with flour and sauté briefly. 1⁄4 Stir in l vegetable water and milk. Bring to the boil, simmer for about 5 minutes. Season to taste. Peel and chop the eggs. Cut cress from the bed. Stir both into the sauce. Serve everything

6. 6

   Drink: cool white wine spritzer