Vegetable strudel with herb sauce

Ingredients for 2 servings:

• 80 g flour (whole wheat, finely ground)
• 1 tsp vegetable oil
• nutmeg
• Iodized salt
• ½ tsp lemon juice
• 3 tbsp water
• 250 g kohlrabi
• 250 g zucchini
• ½ tsp herbs de Provence
• Pepper from the mill
• 5 g margarine
• 80 g sour cream (10% fat)
• 2 tsp basil or dill, finely chopped
• 3 tbsp milk for brushing
• 2 tbsp water if needed
• Flour for the work surface
• possibly salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 45 minutes

Mix whole wheat flour with oil, nutmeg, a little iodized salt, lemon juice, and 3 teaspoons of water to form a smooth dough. Wrap in foil and let rest for 30 minutes. Peel the kohlrabi and zucchini and cut into thin sticks. Brown in melted margarine. Season with nutmeg, Provençal herbs, pepper, and iodized salt. Cook for 8-10 minutes, adding 1-2 tablespoons of water if desired. Let cool slightly. Mix the sour cream with the herbs. Season with salt and pepper, if desired, and let it sit well. Roll out the dough on a floured surface into two thin sheets. Make sure the bottom edge doesn’t stick. If necessary, loosen with a spatula. Pile the cooled, well-drained vegetables on top in a wide strip. Fold the dough over the top. Place the strudel seam-side down on a baking sheet lined with baking paper and brush with milk. Bake in a preheated oven at 200°C (gas mark 3) for approximately 30 minutes. Brush with milk 2 to 3 times during baking. Serve on plates and serve with the herb sauce. Tip: Suitable for freezing and can be varied with seasonal vegetables.