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🍽️ Savory Vegetable Rolls

721 kcal · 30 min · 4 servings

Ingredients

• 150 g flour (e.g. Wiener Griessler)
• 1 tbsp vegetable oil
• 1 egg
• salt
• vegetable oil (for brushing)
• 150 g cauliflower
• 150 g broccoli
• 2 carrots
• 150 g peas (frozen)
• 150 g corn (can)
• 100 g grated Emmental cheese
• 100 g sour cream
• 1 tbsp lemon juice
• pepper
• flour (for working)
• 20 g butter
• 1 onion
• 2 handfuls mixed herbs (e.g. basil, parsley, chives)
• 2 tbsp vegetable oil
• 150 ml milk
• 100 ml whipping cream
• 1 tbsp cornstarch
• 50 ml dry white wine
• basil (for garnishing)

Instructions

1. 1. Put the flour, oil, egg, a pinch of salt, and about 60 milliliters of water into a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Knead the dough vigorously for about 5 minutes.
4. 4. Brush the dough thinly with oil.
5. 5. Wrap the dough in cling film.
6. 6. Let the dough rest for about 30 minutes.
7. 7. Divide the cauliflower and broccoli into small florets.
8. 8. Wash the vegetables under running water.
9. 9. Peel the carrots.
10. 10. Cut the carrots into small cubes.
11. 11. Bring salted water to a boil.
12. 12. Add the vegetable florets and carrot cubes to the boiling water.
13. 13. Cook the vegetables for about 2 minutes (blanch them).
14. 14. Drain the vegetables.
15. 15. Let the vegetables drip dry.
16. 16. Mix the vegetables with the peas.
17. 17. Add the drained corn.
18. 18. Add the cheese to the vegetable mixture.
19. 19. Stir in the sour cream.
20. 20. Add the lemon juice.
21. 21. Season the filling with salt and pepper.
22. 22. Preheat the oven to 200 degrees top and bottom heat.
23. 23. Sprinkle some flour on a kitchen towel.
24. 24. Roll out the strudel dough on the towel as thinly as possible.
25. 25. Melt the butter in a saucepan.
26. 26. Set aside about half of the melted butter.
27. 27. Brush the dough with the remaining butter.
28. 28. Spread the vegetable filling on the bottom third of the dough.
29. 29. Leave about 2 centimeters of space at the edges.
30. 30. Fold the sides of the dough over the filling.
31. 31. Roll the strudel tightly using the kitchen towel.
32. 32. Place the strudel on a baking sheet with the seam side down.
33. 33. Line the tray with baking paper.
34. 34. Brush the strudel with the remaining butter.
35. 35. Bake the strudel for about 35 minutes until golden yellow.
36. 36. Peel the onion.
37. 37. Cut the onion into fine cubes.
38. 38. Rinse the herbs under cold water.
39. 39. Shake the herbs dry.
40. 40. Heat the oil in a pan.
41. 41. Sauté the onion cubes until translucent.
42. 42. Deglaze the onions with the milk.
43. 43. Pour in the cream.
44. 44. Let the sauce simmer gently for 2 to 3 minutes.
45. 45. Stir the starch smooth in a little cold water.
46. 46. Add the starch mixture to the sauce.
47. 47. Bring the sauce to a brief boil once.
48. 48. Add the herbs and wine to the sauce.
49. 49. Season the sauce with salt and pepper.
50. 50. Slice the cooled strudel into pieces.
51. 51. Serve two slices of strudel each.
52. 52. Add some sauce to the slices.
53. 53. Garnish the dish with fresh basil leaves.

Nutrition per serving

• kcal: 721
• Protein: 22 g · Fett/Fat: 46 g · Carbs: 53 g