Saturday, January 23, 2016

Winter Vegetable and Cheese Strudel

I used to think winter was a wasteland when it came to vegetables. Then I learned about parsnips and leeks, savoy cabbage and rutabaga, among others. 

This lovely strudel is a fantastic way to showcase delicious winter vegetables. The vegetables are sautéed with shallots and fresh garlic and then rolled in a puff pastry crust and baked to crispy golden goodness.

This recipe contains savoy cabbage, parsnips, rutabaga, celery root and carrots for color, I admit. Mix up the vegetable combinations to suit your palate or the season.  This recipe is also a great fridge cleaner . Throw in all the leftover bits and bobs in your vegetable crisper to create a kitchen sink version.

All the vegetables in this recipe are shredded, except the leeks which I cut into thin rings. I used the grater attachment on my food processor to do the work which significantly cut down the prep time. If you are grating everything by hand, add a half hour to the prep time.

For the cheese ingredient, I used gouda, however, emmentaler or gruyere or  would also add excellent flavor. I'd like to try this again with cheddar cheese.

You know I couldn't just leave the strudel flat and plain.  So I used two different sized star cutters to create shapes out of puff pastry dough and covered the strudel with the stars before baking. 

For the full recipe and instructions, hop on over to my German Food Page at

1 comment:

  1. This certainly is a great way to use up those "bits and bobs* of leftovers. I love that it is all wrapped up in a strudel and yours looks lovely. A great little lunch during these colder months. Hope you are managing to dig out from the storm without too much trouble.


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