This very healthy recipe came from the Better Health Channel. When I made it, I forgot that filo pastry sheets are very long, and I ended up with enough vegetables for 2 sheets of puff pastry, so I made 2 strudels. A single strudel served the 3 of us twice over, so I put the other one in the freezer. I’ve halved the ingredients here to make just one strudel.
Vegetable Strudel (Moderate Salicylates, Low Amines, Low Glutamates)
- 250g grated sweet potato
- 75g bok choy or pak choy
- 1 sheet butter puff pastry
- 200g grated carrots
- 200g grated zucchini, squeezed to remove the excess liquid
- Poppy seeds (optional)
- Canola oil spray
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| Vegetable Strudel |
- Preheat the oven to 220°C.
- Cook the sweet potato in a little water util soft. Drain off the excess liquid and allow to cool.
- Blanch the bok choy leaves, discarding the stalks. Drain and pat dry.
- Place the pastry sheet on a bread board or bench. Spoon a layer of cooked sweet potato onto the pastry, leaving 1cm around edges. Place the bok choy on top. Add a layer of carrots, then the zucchini.
- Roll firmly from the top, ensuring the join will be under the strudel. (I folded over the edges to stop it falling out.)
- Lightly spray with oil and sprinkle with poppy seeds (optional).
- Bake for 25 minutes.
- Serve sliced diagonally with pear chutney or sauce.
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| Vegetable Strudel with lentils, mashed potato and peas |
Variations: use butternut or squash pumpkin instead of sweet potato.
