John Myers
Vegetable Strudel with Tomato Sauce
The perfect vegetable strudel with tomato sauce recipe with a picture and simple step-by-step instructions.
Tomato sauce
- 2 size Carrots
- 1 medium sized Kohlrabi
- 0,5 Celery bulb
- 1 pole Leek
- 1 a cup Sour cream
- 100 g Grated cheese
- 1 Egg
- 1 tbsp Cream cheese
- Salt pepper
- 1 Can Chopped canned tomatoes
- 1 Tetra pack Tomato puree
- 1 pinch Sugar
- Salt, pepper, Italian herbs
- Slice all the vegetables into thin sticks and mix well.
- Mix the sour cream with the cream cheese, egg and grated cheese. Season to taste with salt and pepper.
- Place 2 sheets of spelled strudel on top of each other and place half of the vegetable sticks on the lower 2/3, spread a little. Leave a margin left and right. Put half of the sour cream mixture on top. Fold the edges inwards and roll up the strudel. Place on a baking sheet lined with baking paper. Do the same with the second vortex. Bake until golden at 200 ° C for approx. 20 – 30 minutes.
- For the tomato sauce, put the chopped tomatoes with the tomato puree in a saucepan and bring to the boil. Season with salt, pepper, a pinch of sugar and the Italian herbs.
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