Low-salt chard and vegetable strudel

Ingredients for 4 servings:

• 2 tbsp oil
• 2 onions
• 3 garlic cloves
• 250 g chard
• 150 g peas
• 125 g corn
• 2 large carrots
• 150 g cheese (Geheimratskäse)
• 1 pack of strudel dough
• some oil for brushing
• 1 ½ tbsp sesame seeds
• ½ tbsp flaxseed
• some caraway
• some paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Baby Led Weaning (BLW, suitable from approx. 10 months)

Cut the carrots into small cubes and sauté or boil until soft. Peel and finely dice the onions and garlic cloves. Heat the oil in a pan and sauté the onion and garlic until translucent. Trim the chard, cut into fine strips, and sauté in the pan. Add the peas, corn, and carrots and sauté until soft. Let the cooked vegetables cool slightly on a plate. Prepare the strudel dough according to the packaging. Preheat the oven to 200°C (400°F) top and bottom heat. Grate the cheese. Now fill the strudel with the vegetables and about 3/4 of the cheese. Tip: I prefer to make strudel in a loaf pan. I place the strudel dough in the pan, fill it with the filling, fold over one side of the strudel dough, press the sides into the pan, and repeat with the other side. Then simply place a baking tray lined with baking paper on top of the baking pan and carefully turn it out. Brush the strudel with oil and sprinkle with the remaining cheese, sesame seeds, caraway seeds, paprika, and flaxseeds. Bake the strudel for about 15 minutes, until the dough is golden brown and crispy. I like to serve the strudel with parsley potatoes and a dip made from sour cream, crème fraîche, and plenty of chives. You can also make small, handy strudel sticks for babies. For these, however, I recommend double the amount of strudel dough and only about two-thirds the filling.