Vegetable strudel

Name: Vegetable strudel
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4–6 (Makes 10)
Ingredients: 3 tablespoons chopped fresh coriander leaves; 1 sprig of fresh thyme; 1 onion, finely sliced; 20 sheets filo pastry; oil, for cooking; 60 ml (2 fl oz) vegetable or chicken stock; 1 onion, chopped; oil or melted butter, for brushing; 2 tablespoons fresh breadcrumbs; 1/2 teaspoon mild curry powder; 450 g (14¼ oz) tomatoes, peeled, seeded and quartered or 400 g (12¾ oz) can tomatoes; 1 bay leaf; 450 g (14¼ oz) mixed peeled vegetables, such as finely diced carrot, parsnip, turnip and celeriac; French beans, cut into short lengths; one quarter each of a cauliflower and a broccoli, cut into tiny florets; a small leek, finely sliced; 15 g (½ oz) unsalted butter

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Vegetables

By Le Cordon Bleu

Published 1998

About

A delightful start to a meal or perfect as a light luncheon dish. A slight hint of curry flavour enhances the lightly cooked vegetables in crisp pastry.

Ingredients

oil, for cooking
1 onion, chopped
1/2 teaspoon mild curry powder
450

Starter
Lunch
Vegetarian

Method

Preheat the oven to moderately hot 190°C (375°F/Gas 5). Heat a little oil in a sauté pan or wok and gently fry the onion until just soft. Add the curry powder and blend in. Add the carrot, parsnip, turnip and celeriac and toss for 2 minutes over high heat. Add the