Vegetables Strudel With A Salad Of Spinach

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Photo by Zlatko Perić
Ingredients: 250 g coarsely chopped green or red bell pepper, 250 g coarsely chopped carrots, 125 g coarsely chopped celery root, 125 g leek (white part), 250 g pumpkin, clove of garlic (crushed), a tablespoon of fresh rosemary, tablespoon of fresh thyme, a tablespoon of fresh oregano, 75 ml of olive oil, 250 g puff pastry (one sheet), a handful of spinach, bunch of young Swiss chard, sprouts of your choice, orange.
Method of preparation: Preheat oven to 200 degrees Celsius. Vegetables, garlic, rosemary, thyme and oregano put on a baking sheet, season with olive oil and bake for about 25 minutes. Let the vegetables cool, roll out the puff pastry, brush with olive oil, narrower part of the dough facing you, in the bottom of the stack of Swiss chard and roasted vegetables over it. Roll the dough and bake it for about 20 minutes, or until dough become golden brown. When cool, cut and serve sprinkled with sprouts and with salad of raw spinach seasoned with orange juice.


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