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Ingredients
- 1 x Onion, finely minced
- 2 med Carrots
- 1 x Parsnip
- 1 x Leek
- 1 x Swede
- 1 x Turnip
- 1 x Yam
- 3 Tbsp. Peas
- 4 Tbsp. Breadcrumbs
- 1 tsp Turmeric
- 1 Tbsp. Curry pwdr
- 2 x Egg yolks
- 1 pkt Filo pastry
- 6 ounce Butter, melted
- 4 x Plum tomatoes, seeded and minced
- 4 lrg Potatoes
- 4 ounce Butter
- 4 Tbsp. Cream
- 4 Tbsp. Lowfat milk
- 1 Tbsp. Horseradish sauce
Directions
- Cut the vegetables into batons, then blanch them in boiling salted water, leaving them slightly hard in the centre. Sweat the onion in a pan with a little butter, turmeric and curry pwdr till soft and transparent. Add in the minced tomatoes and cook for 5 min. Add in the blanched vegetables and breadcrumbs and mix thoroughly. Adjust seasoning, remove from the heat and allow to cold.
- Unfold the filo pastry and using a pastry brush, brush one sheet with some of the melted butter. Place another sheet on top and carefully rub smooth with your hands. Repeat twice so you have 3 x 2-ply sheets. Now brush the edges of the longer sides with butter and join them together to make one big rectangle. Spread the vegetable mix down the centre and mix in strudel fashion.
- Brush the top with egg yolk and sprinkle with salt. Bake in the oven at 350F for 30 min till crisp golden.
- To make the mash, boil and mash the potatoes, and beat in the butter, cream and lowfat milk till light and fluffy. Finally beat in the horseradish sauce.
- Slice the strudel on the slant into thick slices and serve with the mash.
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