Savory Vegetable Strudel with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 105.9 μg | (177 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 529 mg | (53 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough and filling
- 150 grams Pastry flour
- 1 Tbsp vegetable oil
- 1 egg
- salt
- vegetable oil (for brushing)
- 150 grams Cauliflower
- 150 grams Broccoli
- 2 carrots
- 150 grams Peas (frozen)
- 150 grams drained Corn (canned)
- 100 grams grated Emmentaler cheese
- 100 grams Sour cream
- 1 Tbsp lemon juice
- peppers
- Pastry flour (for dusting)
- 20 grams butter
- For the herb sauce
- 1 onion
- 2 handfuls mixed Fresh herbs (such as basil, parsley, and chives)
- 2 Tbsps vegetable oil
- 150 milliliters milk
- 100 milliliters Whipped cream
- 1 Tbsp cornstarch
- 50 milliliters dry white wine
- Basil (for garnish)
Preparation steps
For the dough: In a bowl, mix the flour with the oil, egg, 1 pinch of salt and 60 ml (approximately 1/4 cup) of water. Knead to a smooth dough, about 5 minutes. Shape into a disk, brush with oil, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Divide the cauliflower and broccoli into florets and rinse. Peel and finely dice the carrots. Blanch the cauliflower, broccoli and carrotes in a pot of boiling salted water for 2 minutes. Drain. In a bowl, combine the cauliflower mixture with the peas and drained corn. Stir in the cheese, sour cream and lemon juice, and season with salt and pepper to taste.
Preheat the oven to 200°C (approximately 390°F).
For assembling: Place the dough on a floured kitchen towel and roll into a thin rectangles. Melt the butter in a small saucepan. Brush half the butter over the dough. Spread the vegetable mixture over the lower third of the dough, leaveing 2 inches free at all sides. Fold the sides inward and using the kitchen towel, roll the dough into a log from the bottom up. Place on a parchment-lined baking sheet with the seamside down and brush with the remaining butter. Bake until golden brown, about 35 minutes.
For the herb sauce: Peel and finely chop the onion. Rinse the herbs and shake dry. Heat the oil in a pot. Add the onion and cook until soft. Stir in the milk and cream, and simmer for 2-3 minutes. In a bowl, stir the cornstarch with some water to form a paste. Add to the sauce and bring to a boil. Stir in the herbs and wine, and season with salt and pepper to taste.
For serving: Cut the strudel into slices. Place 2 slices on each plates with some of the sauce. Garnish with basil leaves.
