Vegetable Strudel with Red Bell Pepper Sauce

1 hour half an hour, elaborately stir food curd, flour, butter and salt into a smooth dough, rest in about 30 min, following roll out.

For the filling:

Soften half of the carrots uncut in salted water, cut the second half into small cubes and blanch briefly. Also blanch the broccoli roses, cut the zucchini into cubes (put aside the stalk part of the zucchini incl. ca 6 cm for decoration). Roughly grate the cheese, chop the herbs.

Mix the eggs, the cream fine, the cheese and the vegetables (except the whole carrots) and season with pepper, salt, wild garlic paste and the herbs. Spread half of the mixture on the rolled out dough, then place the whole carrots on top and cover with the remaining vegetable mixture. Wrap the dough once and use the dough wheel to make decorations from the leftover dough to place on top of the strudel. Brush with beaten egg and bake in the oven at 150 °C (hot air) for about 50 minutes.

For the sauce:

Chop onion and fry in butter. Roughly dice the bell bell pepper and fry. Deglaze with white wine, season with salt and reduce until peppers are soft. Add whipped cream, season with salt and blend with a hand blender. At the end, spread through a sieve.

Serve portioned vegetable strudel with red bell pepper sauce.

Drink:

Our tip: As an alternative to fresh herbs, you can use frozen ones – also d

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