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Potato and wild garlic strudel

updated

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Ingredients for 4 servings:

  • 600 g potatoes
  • 200 g wild garlic
  • some rapeseed oil
  • 125 g sour cream
  • herbal salt
  • pepper
  • 1 pack of strudel sheets
  • 1 pinch(s) nutmeg
  • Butter for spreading

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Boil the potatoes, peel them, and cut them into small cubes. Wash the wild garlic, cut them into strips, and sauté them briefly in a little oil. Combine the diced potatoes, wild garlic, and sour cream and season with herb salt, pepper, and nutmeg. Brush the strudel sheets with a little melted butter and place two strudel sheets on top of each other. Spread the wild garlic mixture onto the bottom third of the dough, roll it up, and brush the strudel with melted butter. Bake in a preheated oven at 180°C for about 20 minutes. A yogurt dip goes well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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