Vegetable strudel with a cress sauce

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Vegetable strudel

250 g broccoli
2 ears of corn
2 sweet peppers, red
2 onions
Prepare the vegetables: divide the broccoli into florets; cut the corn kernels from the ears of corn; skin the sweet peppers and cut into strips; peel and dice the onions. Place the vegetables in the perforated cooking tray and put it into the cold cooking space. Cook.
Steaming 100°C for 15 Mins
Prepare
1 egg yolk
100 g ricotta
3 tsp sesame seeds, black
100 g Sbrinz cheese, grated
Salt
Pepper
Mix the egg yolk, ricotta, Sbrinz and sesame seeds, season well with salt and pepper and add the cooled vegetables.
(Pre-)heat cooking space to 220°C with Hot air + steaming
60 g butter
4 sheets of strudel pastry
Put the food in
Hot air + steaming 220°C for 15 Mins

Cress sauce

200 g crème fraîche
30 g cress
1 tbsp lemon juice
Salt
Pepper
Mix all the ingredients for the sauce together and season with salt and pepper. Serve with the strudel.
  • Perforated stainless steel tray
  • Baking tray
Quantity Ingredient
1 tbsp lemon juice
100 g ricotta
2 ears of corn
3 tsp sesame seeds
250 g broccoli
1 egg yolk
60 g butter
30 g cress
4 sheets of strudel pastry
Pepper
200 g crème fraîche
Salt
100 g Sbrinz cheese
2 sweet peppers
2 onions

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