Vegetable Strudel




Rating: 3.71 / 5.00 (264 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:

















Instructions:

For the vegetable strudel, prepare the strudel sheets according to the package instructions. Preheat oven to 180° C.

Blanch vegetables in boiling salted water for one minute. Rinse cold, strain and dry on a kitchen towel. For the béchamel sauce, heat 50g butter, add flour and pour in milk.

Mix the vegetables with the béchamel sauce and garlic. Season with salt, pepper, caraway and nutmeg. Put half of the filling on the bottom third of each strudel sheet, fold in the side edges and roll into strudels with the help of the kitchen towel.

Place vegetable strudel on baking sheet lined with parchment paper, brush with butter and bake in preheated oven on middle rack for about 25 minutes.

Serve the vegetable strudel best with herb sauce.

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