Vegetable Strudel Recipe

Vegetable Strudel Recipes

Ingredients :













1 tbsp

carrots, thinly sliced

green beans

broccoli florets


butter or margarine

mushroom caps, sliced

stick celery, finely chopped

bean sprouts

sheets filo pastry

butter or margarine, melted

grated Cheddar cheese

fresh breadcrumbs

finely chopped fresh basil

freshly ground pepper, to taste

fresh chervil, to garnish

carrot, cut in straws, to garnish

Method :

Blanch the carrots for 2 minutes in boiling water. Drain and set aside. Top, tail and slice the beans. Cook for 3 minutes in boiling water, drain and set aside. Boil broccoli florets for 3 minutes, drain and set aside. Wash the leek well, 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. Add the celery, cook for a further 1 minute. Stir in the bean sprouts and the remaining prepared vegetables. Toss well, allow to cool.

Brush each sheet of filo pastry with melted butter. Place them one on top of the other. Mix together the cheese and breadcrumbs. Sprinkle half over the top layer of pastry. Add the vegetables in a layer. Sprinkle with the remaining cheese and crumbs, season with basil and pepper. Roll up the pastry, seal and brush with melted butter. Bake in a moderately hot oven 190C (375F) for 35 minutes. Before serving, decorate with chervil and carrot straws.

Serves 6

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