Vegetable Strudel
Tiffany
RSVP excellent
ingredients
- 3 c. chopped fresh broccoli,
- 3 c. chopped fresh cauliflower,
- 2 1/2 c. chopped carrot,
- 2 tbs butter,
- l large onion, coarsely chopped,
- 2 garlic cloves, finely chopped,
- 3 eggs,
- 2 tsp minced fresh parsley,
- 1 1/2 tsp dried basil, crumbled,
- l tsp minced fresh tarragon or 1/2 tsp dried, crumbled,
- l tsp salt, pepper,
- l lb swiss or cheddar cheese, shredded,
- 14 phyllo pastry sheets,
- 6 tbs (3/4 stick) butter, melted, sesame seed (optional),
- Hollandaise sauce
directions
- 1
1. Combine broccoli, cauliflower and carrot in steamer. Place over boiling water and steam until crisp tender. Let cool slightly.
- 2
2. Melt butter in med skillet over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, until golden, about 10 min. Let cool slightly
- 3
3. Combine eggs, parsley in large bowl and beat well. Add steamed vegetables, onion mixture and shredded cheese and mix gently but thoroughly.
- 4
4. Preheat oven to 375F/190°C. Oil large baking sheet and set aside. Place l phyllo sheet on work surface. Brush with melted butter. Stack remaining phyllo sheets on top, brushing all but last sheet with butter. Spread vegetable mixture onto dough, leaving 3 inch border on all sides. Fold in short ends of dough, then fold in long sides, overlapping at center. Brush with butter to seal. Carefully transfer strudel to prepared baking sheet. Brush top with butter. Sprinkle with sesame seed if desired. Bake until golden, about 20-30 min. transfer to heated platter and serve immediately. Accompany with hollandaise sauce.
Source: Tiffany
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