Vegetable wrap bread

Ingredients for 6 servings:

• 4 spring onions
• 100 g carrot(s), peeled
• 150 g broccoli
• ½ kohlrabi
• butter
• 3 tbsp cream
• 150 g Gruyère AOP, grated
• 1 egg yolk
• 3 tbsp mixed nuts
• salt and pepper
• curry powder
• 500 g pizza dough

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegetarian, from a loaf pan

Preheat the oven to 220°C (top/bottom heat). Wash the spring onions and slice into thin rings, wash the carrots and slice thinly, cut the broccoli into small florets, and cut the kohlrabi into small cubes. Sauté the vegetables in butter, cover, and cook until just tender. Season and allow to cool completely. Mix in the cream and 100g of Gruyère cheese. Roll out the dough into a rectangle the length of the loaf pan. Line the loaf pan with baking paper or grease with butter. Spread the filling over the dough, fold in the short sides, and roll up lengthwise from both outer edges to the center. Place the roll in the loaf pan. Brush the dough in the pan with egg yolk, sprinkle with the nut mixture, and the remaining 50g of cheese. Bake the vegetable wrap bread in the lower part of the oven for 35-40 minutes.