1-3/4 cup all-purpose flour
1 cup water
7 tablespoons vegetable oil
For the filling:
3 medium carrots
7 ounces kohlrabi
4 ounces each celery root and snow peas
5 ounces green beans
1-3/4 pounds peas in their pods
4 egg yolks
1/2 tablespoon all-purpose flour
1/2 cup fresh bread crumbs
Salt, freshly ground pepper
Pinch of nutmeg
4 tablespoons butter, melted
Knead together the flour water and 1-1/2 teaspoons oil into a smooth dough. Roll into a ball, out in an oiled bowl, and pour in the remaining oil. Cover with plastic wrap and let rest for 1 hour.
Cut the carrots, kohlrabi, and celery root into batons. Blanch the snow peas, beans and vegetable batons in boiling salted water, then rinse with cold water. Shell the peas and cook in boiling salted water until tender. Drain, process in a food processor, and rub through a strainer. Stir in the egg yolks, flour and bread crumbs. Season with salt, pepper, and nutmeg.
Drain the strudel dough and dust lightly with flour. Stretch on a cloth over the back of our hand until paper-thin. Fill as described in the steps by step photographs, below and bake in a preheated oven at 425 degree F. for about 20 minutes.
Brush the strudel dough, stretched paper-thin, sparingly and evenly with half the melted butter.
Spread the pea pureé in a strip about 2 inches wide and top with alternate rows of blanched vegetables.
Lift up the cloth, raising the edge high enough to make the dough and filling form themselves into a roll.
Roll up the strudel, place on a greased cookie sheet, and brush with the remaining melted butter.
The Vegetable Bible
By Christian Teubner, Hans-Georg Levin, Elisabeth Lange, Andreas Miessmer
Publication Date: November 1998
256 pages, 1,000 plus full-color photographs
Recipe Reprinted by permission.
This page created March 1999
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