Root vegetable strudel with herb oil

Root vegetable strudel with herb oil

Total: 1 hr 25 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / person: 633 kcal
, Fat: 39 g
, Carbohydrate: 52 g
, Protein: 12 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

250 g white flour
½ tsp salt
1 egg
2 tbsp olive oil
1 ¼ dl water

Filling

2 sprig thyme
2 sprig rosemary
1 garlic clove, crushed
1 dl olive oil
300 g carrot, coarsely grated
300 g celeriac, coarsely grated
½ leek, thinly sliced
1 ¼ tsp salt
a little pepper
4 tbsp ground hazelnuts
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Pastry dough

Mix the flour and salt in a bowl. Mix together the egg, oil and water, add to the flour. On a lightly floured surface, knead into a smooth dough. Shape into a ball and leave to rest at room temperature for approx. 30 mins. underneath a bowl rinsed in hot water.

Filling

Heat the oil with the herbs and garlic in a wide-bottomed pan, cover and set aside 3/4 of the oil with the herb sprigs. In the same pan, sauté the vegetables in batches in the remaining herb oil for approx. 5 mins., season and leave to cool. On a lightly floured surface, roll out the pastry as thinly as possible into a rectangle and place on a cloth. With floured hands, carefully stretch the dough from the middle outwards until it is entirely translucent. Brush the dough with the herb oil, sprinkle with the nuts. Spread the filling over the bottom half of the dough, leaving approx. 2 cm free on either side. Roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with herb oil.

Bake for approx. 20 mins. in the centre of an oven preheated to 230°C. Brush the strudel with the rest of the herb oil while baking.

Good to know
Tip: Speed up the process by using 1 pack of ready-made strudel dough (approx. 120 g).

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.