Vegetarian strudel

Ingredients for 8 servings:

• 2 kohlrabi
• 4 tbsp butter or margarine
• 300 g vegetables (parsley root)
• 1 bunch of carrots
• 1 tbsp curry powder
• 3 eggs
• 2 bunches of chervil
• 150 g mountain cheese
• Salt
• Cayenne pepper
• 1 egg yolk
• 1 tbsp sesame seeds
• Dough (basic recipe for strudel dough, alternatively puff pastry)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

The basic recipe for strudel dough can be found in my recipes. Cut the kohlrabi into thin strips and sauté in 2 tablespoons of hot fat for three minutes. Coarsely grate the parsley root and carrots. Briefly sauté the curry in the remaining fat. Add all the vegetables and sauté for 5 minutes, stirring. Let cool. Stir in the eggs, chervil, and coarsely grated cheese, and season with salt and cayenne pepper. Roll out the dough and fill it as described in the basic recipe (or use puff pastry according to the package instructions). Brush the strudel with egg yolk, sprinkle with sesame seeds, and bake in a preheated oven at 200°C (170°C fan-assisted oven) for 35–40 minutes. Let it rest for 5 minutes before serving. A tomato sauce goes well with it.