Ingredients
For 6 portions
120g
Fresh strudel [filo] pastry , 1 package
g
Butter, melted
For the filling
125g
QimiQ Classic, unchilled
1small
Onion(s), finely chopped
1
Garlic clove(s), finely chopped
1tbsp
Olive oil
3
Carrot(s), coarsely grated
500g
Chard, finely shredded
1
Egg yolk(s)
500g
Millet, cooked
1tbsp
Mixed herbs, finely chopped
1
Egg white(s)
Salt and pepper
For the sauce
250g
QimiQ Cream Base
250g
Jerusalem artichoke, peeled
350g
Clear vegetable stock
Salt and pepper
Preparation
- Preheat the oven to 180° C (conventional oven).
- Pre-prepare the pastry according to the instructions on the packet.
- For the filling, fry the onion and garlic in oil until soft. Add the carrot and blanched chard and continue to fry for a few minutes.
- Whisk QimiQ Classic smooth. Add the egg yolk, carrot mixture, millet and herbs and mix well.
- Whisk the egg white stiff and fold into the mixture. Season to taste with the salt and pepper.
- Spread one sheet of pastry on a clean tea towel and brush with melted butter. Cover with a second sheet of pastry, slightly offset.
- Place half of the mixture for the filling along one edge of the sheet of pastry and roll into a strudel with the help of the tea towel. Place onto a baking sheet lined with baking paper with the seam facing downwards.
- Repeat this procedure with 2 further sheets of pastry and the remaining filling.
- Brush the strudels with melted butter and bake in the hot oven for approx. 35 minutes or until gold brown.
- For the sauce, cook the artichokes in the stock and QimiQ Sauce Base until soft. Blend smooth and season to taste.
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