in Recipes

Pumpkin-carrot strudel

updated

Spread the love

Ingredients for 2 servings:

  • 1 pack of strudel sheets, from the refrigerated section
  • 1 small pumpkin(s)
  • 4 medium-sized carrots
  • 2 tbsp curry powder
  • 1 m.-sized onion(s)
  • Salt
  • 2 tbsp sour cream
  • 4 tbsp oil
  • 4 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200 degrees Celsius. Dice the onion, pumpkin, and carrots. Sauté the onion in oil until translucent and add a tablespoon of curry. Add the pumpkin, carrots, and a glass of water. Season with curry and salt to taste and cook for about 5 minutes. Then drain the water and stir in the flour and sour cream. Place the strudel dough on a baking sheet and brush with oil. Spread the vegetable mixture over the dough and roll it up. Brush the surface of the dough with oil. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes until golden brown.

Facebook Comments

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.

Green spelt salad

Plum dumplings