| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 2 |
md |
Carrots |
| 1 |
|
Parsnip |
| 1 |
|
Leek |
| 1 |
|
Swede |
| 1 |
|
Turnip |
| 1 |
|
Yam |
| 3 |
tb |
Peas |
| 4 |
tb |
Breadcrumbs |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Curry powder |
| 2 |
|
Egg yolks |
| 1 |
pk |
Filo pastry |
| 6 |
oz |
Butter; melted |
| 4 |
|
Plum tomatoes; seeded and chopped |
| 4 |
lg |
Potatoes |
| 4 |
oz |
Butter |
| 4 |
tb |
Cream |
| 4 |
tb |
Milk |
| 1 |
tb |
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.
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