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Vegetable Strudel

Healthycooking's picture
Ingredients
  Carrots 2 , thinly sliced
  Green beans 1⁄2 Pound
  Broccoli florets 1⁄2 Pound
  Leek 1
  Butter 2 Tablespoon
  Mushrooms 4 Medium, sliced
  Stalk celery 1 , finely chopped
  Bean sprouts 1⁄4 Pound
  Filo pastry sheets 5
  Butter 5 Tablespoon, melted
  Grated cheddar cheese 1 1⁄2 Cup (24 tbs)
  Fresh breadcrumbs 3 Cup (48 tbs)
  Freshly ground black pepper To Taste
  Finely chopped fresh basil 1 Tablespoon
  Chervil 1 Tablespoon (To Garnish)
  Carrot 1⁄2 , cut in matchsticks (To Garnish)
Directions

Blanch the carrots for 2 minutes, drain and set aside.
Trim and slice the beans and cook for 3 minutes in boiling water, drain and set aside.
Blanch broccoli florets for 3 minutes, drain and set aside.
Wash the leek well and slice the white part very finely.
Melt the butter and cook the leek over low-heat until it is soft.
Add the mushrooms to the pan.
Cook for 1 minute, then add the celery and cook for 1 minute.
Add the bean sprouts and the reserved vegetables and toss well.
Allow to cool.
Preheat oven to 375°F.
Brush 5 sheets of filo pastry with melted butter and place them one on top of the other.
Mix together the cheese and breadcrumbs and sprinkle half over the top layer of pastry.
Add the vegetables in a layer and sprinkle with the remaining cheese and crumbs.
Season with pepper and basil.
Roll up the pastry, seal and brush with melted butter.
Bake for 35 minutes.
Before serving, decorate with chervil and carrot sticks.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy

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