Vegetable strudel with cress béchamel

Name: Vegetable strudel with cress béchamel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 pack of (120 g) Strudel dough (refrigerator shelf, e.g. Aunt Fanny); 300 g Carrots; 1 (approx. 500 g) Kohlrabi; 7-10 Tbsp salt, pepper, sugar; 1 collar Spring onions; 8 TABLESPOONS Butter; 200 g Herb cream cheese; 2 Eggs; 2 heaped Tbsp Flour; 1⁄4 l Milk; 1 Beet Cress; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 pack of (120 g) Strudel dough (refrigerator shelf, e.g. Aunt Fanny)
300 g Carrots
1 (approx. 500 g) Kohlrabi
7-10 Tbsp salt, pepper, sugar
1 collar Spring onions
8 TABLESPOONS Butter
200 g Herb cream cheese
2 Eggs
2 heaped Tbsp Flour
1⁄4 l Milk
1 Beet Cress
baking paper

Directions

1
Let the strudel dough rest at room temperature for about 10 minutes. Peel and wash carrots and kohlrabi. Halve the kohlrabi. Cut both into 1⁄2 cm small cubes. Cover and cook in 400 ml boiling salted water for about 5 minutes.
2
Drain and collect 1⁄4 l vegetable water. Clean, wash and cut spring onions into rings. Mix with the vegetables, season with pepper.
3
Line baking tray with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt 6 tablespoons of butter. Place 1 pastry sheet on a tea towel. Brush with 2 tbsp. butter.
4
Place the dough sheet on top. Spread with half of the cream cheese, leaving a 3 cm wide edge on both sides. Spread the vegetable mix on one long side of the dough. Whip the edges of the dough inwards.
5
Roll up the strudel using the tea towel and place on the baking tray. Prepare a second strudel with the remaining ingredients in the same way. Place on the baking tray. Brush each strudel with 1 tablespoon of butter. Bake in a hot oven for 30-40 minutes.
6
For the béchamel, boil the eggs in boiling water for about 10 minutes until hard, then rinse with cold water. Heat 2 tablespoons of butter in a saucepan. Dust with flour and sauté until golden brown. Add milk and 1⁄4 l vegetable water bit by bit while stirring.
7
Bring to the boil and simmer for about 5 minutes. Peel and coarsely chop the eggs. Cut cress from the bed. Season sauce with salt, pepper and 1 pinch of sugar. Stir in eggs and cress. Arrange strudel and béchamel sauce.