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Strudel' De Legumes Aux Deux Coulis

chef.pierre's picture
Ingredients
  Savoy cabbage 1 Medium
  Butter 5 Ounce (150 Gram)
  Artichoke bottoms 2 , cooked
  Carrots 4 , cooked
  Celeriac 1⁄2 , cooked and cut into batons 3/4 in wide
  Celeriac 1⁄2 , cooked and cut into batons 3/4 inch wide
  Button mushrooms 4 Ounce, cooked (100 Gram)
  Button mushrooms 4 Ounce (100 Gram)
  Broccoli florets 4 Ounce (100 Gram)
  Broccoli florets 4 Ounce, cooked (100 Gram)
  Tomato 1 , peeled, de-seeded and cut into wedges
  Tomato 1 , peeled, deseeded and cut into wedges
  Spinach 4 Ounce (100 Gram)
  Spinach 4 Ounce, cooked and seasoned (100 Gram)
  Sea salt To Taste
  Pepper To Taste
  Caraway seeds To Taste
Directions

MAKING
1 In a pan, boil water and blanch the outer leaves of cabbage in it. Cool.
2 Cut the yellow part into chunks.
3 In a saucepan, add half the butter and some water. Place the cabbage chunks in it.
4 Cook, covered until tender or until all the liquid is absorbed.
5 Lay the large cabbage leaves on a cheesecloth and fill with layers of vegetables, including the yellow cabbage heart.
6 Add in the remaining butter.
7 Add salt and pepper for seasoning and sprinkle caraway seeds.
8 Wrap the leaves around, and roll into the cheesecloth.
9 Close the end using a string. Bind the middle part with a string as well and place into a steamer for about 45 minutes.
10 Remove the strudel from the steamer, unwrap the cheesecloth and cut into thick slices using a sharp knife.

SERVING
11 On a large china dish,arrange the slices and serve with your choice of sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Cabbage
Interest: 
Party, Healthy
Servings: 
4

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