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Vegetarian

Winter vegetables Strudel

Read recipe
Recipe
Category
Vegetarian
Setup time
Medium
Difficulty
Easy
Cost
Low
Nº of people

Ingredients

    100ml of Gallo First Crop 2019-2020

  • 100g of carrots
  • 100g of pumpkin
  • 50g of leeks
  • 100g of eggplant
  • 100g of courgette
  • 75g of red onion
  • 100g of Paris mushrooms
  • 5 sheets of filo pastry
  • 1 tea cup of plant-based cream
  • 2 dried tomatoes
  • To taste: salt
  • To taste: ground pepper

Method of preparation

1

Start by cutting all vegetables in same sized pieces, either in cubes or strips.

2

Stew the vegetables in olive oil by the following order: carrot, onion, leek and then the remaining vegetables, leaving the courgette for last. Season with salt and pepper.

3

Stretch the filo pastry sheets, brush with olive oil and sprinkle with salt and pepper.

4

Put the vegetables on top and roll it like a pie, careful to bend the borders so that the filling does not leak.

5

Cook in the oven at 175ºC for approximately 20 minutes.

6

Meanwhile, heat the plant-based cream and, when they are boiling, add the dried tomato in pieces and a few drops of Gallo's First Crop 2019-2020. In the end, blend everything with a hand blender.

7

Serve the struddle cut into big slices, drizzling with Gallo's First Crop 2019-2020 and a bit of sauce. Decorate with a slice of dried tomato.

Chef tip

You can change which vegetables you use in this strudel, according to your taste.