Vegetable Strudel*

Press the cooked potatoes/peas through a press.

Cut the smoked meat into small cubes.

Sauté leek rings and meat cubes in butter.

Mix with eggs, crème fraîche and the cooked vegetables into the potatoes/peas.

Season with pepper, parsley, salt, nutmeg.

Spread out strudel sheet, brush with melted butter.

Place second strudel sheet on top.

Apply filling.

Roll up strudel tightly.

Brush with melted butter.

Bake at 180 °C a. 35 min.

1 each of meat-mangold, potato-vegetable, and blunznstrudel Sauces: cold garlic, chives, and parsley sauce Put all strudels together on the baking tray and bake.

Strudel portioned on the baking tray and placed on the buffet as a “triple strudel”.

Replace smoked meat with grated Gouda.

Our tip: Fresh chives are much more aromatic than dried ones!

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