Vegetable strudel with blue cheese sauce
Ingredients for Vegetable strudel with blue cheese sauce
| Amount | Ingredient |
|---|---|
| Strudel | |
| 250 grams | Flour |
| 1 pc | Yolk |
| 150 ml | Water, lukewarm |
| 1 tsp | Vinegar |
| 1 pinch | Salt |
| 100 ml | Olive oil |
| Filling: | |
| 300 grams | Broccoli |
| 500 grams | Asparagus |
| 300 grams | Sugar snap peas |
| 300 grams | Young carrots |
| 1 Kn | Kohlrabi |
| Salt, freshly ground pepper | |
| 2 Prov | Tabasco |
| 50 ml | Sour cream |
| 50 ml | Creme fraiche |
| 2 tbsp | Semolina |
| Sauce: | |
| 50 ml | Whipped cream |
| 100 grams | Roquefort cheese |
Vegetable strudel with blue cheese sauce Directions
Make strudel. Recipe Archive: baked goods / pastries / pastry base recipe
Prepare asparagus: Recipe Archive: Main Dishes / Vegetables, Mushrooms & Tofu / asparagus recipe
Wash and chop parsley.
Vegetable brush. Broccoli into florets apart. Snow peas remain as they are. Peel the carrots and turnips, cut as thin French fries.
One after each blanch in salted water until al dente, drain well. Asparagus spears cut into four parts.
The dry mix vegetables, season with salt, pepper and Tabasco.
The pastry with a mixture of sour cream and creme fraiche coat, then sprinkle with a little semolina. To distribute the vegetables mixture evenly. At the edge of 5 cm can be free. Roll into a strudel.
Bake in a preheated oven at 180 degrees for 40-45 minutes until the strudel is crisp.
Cream to a boil, to bring the cheese to melt. There should be a thick cheese sauce.
Strudel to cool slightly. Into portions with a sharp knife and arrange on warmed plates.
Decorative give some sauce over it, done.
