[Advertising: Affiliate Links]
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.
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.
- 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
- 250 g (9 oz) unsweetened non-dairy yoghurt
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp parsley, chopped
- 1 tbsp mint, chopped
- 5 sheets phyllo dough
- 1 tbsp olive oil
- 1 tsp Harissa
- 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.
- 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.
- Preheat the oven to 180° C (360° F).
- Combine olive oil and Harissa paste. Lay the phyllo dough sheets over each other and brush with half of the mixture.
- 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.
- Bake in the oven for about 25 - 30 minutes.
- For the yoghurt dip combine all ingredients and let flavor while the strudel is baking.