John Myers
Black Salsify Strudel
The perfect black salsify strudel recipe with a picture and simple step-by-step instructions.
filling
- 600 g Salsify fresh
- 2 tbsp Butter
- 200 g Parma ham – cut into fine strips
- 0,5 bunch Chopped parsley
- 3 Eggs
- Salt pepper
- Peel the salsify and cut into 3mm thick slices
- Heat the butter in a pan and simmer the salsify slices for 15 minutes over a low heat. Then take 2/3 of the salsify out of the pan and place in a bowl.
- Leave the rest of the black salsify in the pan until they are cooked, possibly add a few tablespoons of water to make them really soft, take them out of the pan and let them cool in another slightly shallow bowl. Then puree together with 2 eggs in a tall vessel with the puree stick.
- Mix in the Parma ham and parsley, as well as the sliced salsify.
- I divided the amount of strudel pastry sheets and made 2 smaller strudels out of them.
- Place the salsify filling on the lower third of the dough and roll up, fold in the sides at the end, place on a baking sheet lined with baking paper and brush with the remaining whisked egg
- Bake in the preheated oven at 180 ° C for about 15 minutes until the strudel is golden brown
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