Vegetable Strudel

This very healthy recipe came from the Better Health Channel.  When I made it, I forgot that filo pastry sheets are very long, and I ended up with enough vegetables for 2 sheets of puff pastry, so I made 2 strudels.   A single strudel served the 3 of us twice over, so I put the other one in the freezer.  I’ve halved the ingredients here to make just one strudel.

Vegetable Strudel (Moderate Salicylates, Low Amines, Low Glutamates)

  • 250g grated sweet potato
  • 75g bok choy or pak choy
  • 1 sheet butter puff pastry
  • 200g grated carrots
  • 200g grated zucchini, squeezed to remove the excess liquid
  • Poppy seeds (optional)
  • Canola oil spray
Vegetable Strudel
  1. Preheat the oven to 220°C.
  2. Cook the sweet potato in a little water util soft.  Drain off the excess liquid and allow to cool.
  3. Blanch the bok choy leaves, discarding the stalks. Drain and pat dry.
  4. Place the pastry sheet on a bread board or bench.  Spoon a layer of cooked sweet potato onto the pastry, leaving 1cm around edges. Place the bok choy on top.  Add a layer of carrots, then the zucchini.
  5. Roll firmly from the top, ensuring the join will be under the strudel.  (I folded over the edges to stop it falling out.)
  6. Lightly spray with oil and sprinkle with poppy seeds (optional).
  7. Bake for 25 minutes.
  8. Serve sliced diagonally with pear chutney or sauce.
Vegetable Strudel with lentils, mashed potato and peas
Variations: use butternut or squash pumpkin instead of sweet potato.
Tagged . Bookmark the permalink.

Comments are closed.