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Vegetable strudel with blue cheese sauce

Vegetable strudel with blue cheese sauce

Ingredients for Vegetable strudel with blue cheese sauce

250 grams Flour
1 pc Yolk
150 ml Water, lukewarm
1 tsp Vinegar
1 pinch Salt
100 ml Olive oil
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
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.


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