| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Gourmet, Green, The |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, finely chopped |
| 2 |
|
Carrots |
| 1 |
|
Parsnip |
| 1 |
|
Leek |
| 1 |
|
Swede |
| 1 |
|
Turnip |
| 1 |
|
Yam |
| 3 |
T |
Peas |
| 4 |
T |
Breadcrumbs |
| 1 |
t |
Turmeric |
| 1 |
T |
Curry powder |
| 2 |
|
Egg yolks |
| 1 |
|
Filo pastry |
| 6 |
oz |
Butter, melted |
| 4 |
|
Plum tomatoes, seeded and |
|
|
chopped |
| 4 |
|
Potatoes |
| 4 |
oz |
Butter |
| 4 |
T |
Cream |
| 4 |
T |
Milk |
| 1 |
T |
Horseradish sauce |
INSTRUCTIONS
Cut the vegetables into batons, then blanch them in boiling salted
water, leaving them slightly firm in the centre. Sweat the onion in a
pan with a little butter, turmeric and curry powder until soft and
transparent. Add the chopped tomatoes and cook for 5 minutes. Add the
blanched vegetables and breadcrumbs and mix thoroughly. Adjust
seasoning, remove from the heat and allow to cool. Unfold the filo
pastry and using a pastry brush, brush one sheet with some of the
melted butter. Place another sheet on top and carefully rub smooth
with your hands. Repeat twice so you have 3 x 2-ply sheets. Now brush
the edges of the longer sides with butter and join them together to
make one big rectangle. Spread the vegetable mix down the centre and
fold in strudel fashion. Brush the top with egg yolk and sprinkle with
salt. Bake in the oven at 350F for 30 minutes until crisp golden
brown. To make the mash, boil and mash the potatoes, and beat in the
butter, cream and milk until light and fluffy. Finally beat in the
horseradish sauce. Slice the strudel on the slant into thick slices
and serve with the mash. DISCLAIMER(c) Copyright 1996 - SelecTV Cable
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