Ingredients: |
Ingredients: 1 stick butter
2 cups potatoes, diced
½ cup sweet potatoes, diced
½ cups carrots , sliced
½ cups onions , chopped
½ cups golden beats
2 tbsp all purpose flour
1tsp salt
1½ tsp thyme
¾ cup dry white wine
1 egg beaten
½ cup heavy whipping cream
½ cup shitake mushrooms
filo dough
1½ sticks melted butter
salt
|
Directions: |
Directions:Sauté potatoes, sweet potatoes, carrots onions and beets in 1 stick of butter. Sprinkle with flour, salt and thyme and stir to coat. Deglaze with wine. Beat egg in heavy whipping cream and mix with vegetables. Add Shitake Mushrooms and cook on low heat for 20 minutes. Chill. On a clean dish towel, place a sheet of filo dough. Brush it with butter sprinkle with just a little salt (recipe calls for ten sheets of filo and each has a little salt) and put another filo sheet on top. Continue until you have 10 sheets of dough. Spoon cooled vegetable mixture on to filo dough. Use the dish towel to help roll the strudel. When completely rolled repair ends and make small cut on each end, one in the middle and a diagonal cut on each end piece. What we are trying to do is make 4 pieces that are flat on the bottom with a diagonal top. By making the small cuts, It will be much easier to cut without cracking the strudel shell. Make another. Transfer to a parchment lined cookie sheet and bake at 350º for 30 minutes. Cut each roll in to 4 slices and serve. These rolls can be wrapped in a plastic wrap and refrigerated for several days. Do not discard ends; save for another meal. |
This recipe for Root vegetable strudel is from