Autumn Delicacies

Strudel with Root Vegetables and Yoghurt Dip

Strudel with Root Vegetables and Yoghurt Dip

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Since I had some sheet of phyllo dough left over from making the savory phyllo snacks, I thought about making a strudel. I filled it with different colored carrots and beetroot. I also think a few quartered Brussels sprouts would be great in it.

Zutaten Gemüsestrudel

I finely chopped the vegetables with an onion, rosemary and thyme in my food processor and sautéed it in a pan. Only thinking about the smell, let’s my stomach rumble again…

I brushed the strudel from the inside and the outside with a mixture of olive oil and Harissa paste, which gives a great spiciness. The fresh, lemony yoghurt is a nice contrast to that.

I hope you enjoy the dish, as much as I do.

Love,

Rina

5.0 from 1 reviews
Strudel with Root Vegetables and Yoghurt
 
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Autor/Author:
Gang/Type: Main Dish
Ergibt/Yield: 2 - 4 Servings
Zutaten/Ingredients
For the filling:
  • 750 g (27 oz) root vegetables - here: colorful carrots and beetroot
  • 2 spring onions
  • 1 red onion
  • 2 cloves garlic
  • 2 big branches thyme
  • 1 branch rosemary
  • 1 dash lemon juice
  • 1 tbsp olive oil
  • salt
  • pepper

For the yoghurt dip:
  • 250 g (9 oz) unsweetened non-dairy yoghurt
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tbsp parsley, chopped
  • 1 tbsp mint, chopped

Also:
  • 5 sheets phyllo dough
  • 1 tbsp olive oil
  • 1 tsp Harissa
Zubereitung/Instructions
  1. Peel the carrots and beetroot and roughly chop. Remove the outer skin from spring onions, onion and garlic cloves and chop a little. Pick the leaves and needles off the herb branches and place everything in a food processor. Process until finely chopped.

  2. Heat the oil in a big pan or wok and fry the vegetables in it for 5 minutes, season with salt and pepper. Spread in the pan and let cool for 10 minutes.

  3. Preheat the oven to 180° C (360° F).

  4. Combine olive oil and Harissa paste. Lay the phyllo dough sheets over each other and brush with half of the mixture.

  5. Pour over the vegetables and spread, but leave a 2 inch edge. Fold in the left and right side and roll up from your side to the other one. Lay the strudel, with the fin faced down, on a lined baking tray and brush with the remaining Harissa oil.

  6. Bake in the oven for about 25 - 30 minutes.

  7. For the yoghurt dip combine all ingredients and let flavor while the strudel is baking.

[cml_media_alt id='2407']Gemüsestrudel[/cml_media_alt]

4 Comments

  1. Ulrike
    Saturday March 13th, 2021 / 09:52 PM

    Liebe Rina,
    nach dem Familienwunsch Pasta alla tonno kredenzt zu bekommen und mit den Schlagworten „Thunfisch und vegan“ bin ich zufällig auf deine Seite gestoßen.
    Soo ansprechend und nur für mich habe ich diesen Strudel gemacht. Baklava Teig gehört zum normalen Vorrat und und die wöchentliche Gemüsekiste barg noch Reste der vergangenen Woche. Meine Solo-Portion war eine Hälfte und die andere ist „meal-prep“.
    Dank deiner tollen einfachen und ansprechenden Rezepte ohne Firlefanz und „Superzutaten“, die ich nachkochen und -backen werde (einen für mich leckeren pflanzlichen Joghurt habe ich nun auch gefunden), mache ich mich weiter auf den Weg von vegetarisch zu vegan.

    • Rina
      Author
      Sunday March 14th, 2021 / 07:26 AM

      Liebe Ulrike,
      es freut mich sehr, dass dir meine Rezepte bei der Umstellung helfen. Vielen Dank für dein Feedback.
      Liebe Grüße
      Rina

  2. Kerstin Decker
    Sunday February 17th, 2019 / 08:15 PM

    Heute wird der Gemuse Strudel gemacht fur das Abendessen. Es sieht so gut aus und ich habe alle Zutaten. Lasse spater wissen wie es geschmeckt hat. Aus Florida bedanke ich mich

    • Rina
      Author
      Sunday February 17th, 2019 / 08:32 PM

      Liebe Kerstin,
      lass es dir schmecken!
      Liebe Grüße
      Rina

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