Potato Strudel with Creamy Cheese Sauce and Spinach

Main Dishes without Meat
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Ingredients for 2 strudel(s)
  • For the potato strudel
  • 250 g QimiQ Cream Base
  • 1 package Strudel pastry
  • 800 g Potatoes, cooked, peeled, squeezed
  • 4 Egg yolk(s)
  • 1 package Cream cheese
  • 300 g White asparagus, cooked, cut into pieces
  • 1 Red onion(s), diced
  • 1 Garlic clove(s), finely chopped
  • 1 tsp Flat-leaf parsley, finely chopped
  • Salt and pepper
  • Ground nutmeg
  • Butter, melted, to brush
  • For the cheese sauce
  • 250 g QimiQ Cream Base
  • 150 g Cheese, grated
  • 125 ml White wine
  • Salt and pepper
  • Ground nutmeg, ground
  • 250 g Leaf spinach, blanched, chopped
Method
1.
Preheat the oven to 200 °C (conventional oven) and prepare the strudel pastry according to the instructions on the package.
2.
Mix the potatoes together with the QimiQ Sauce Base, egg yolks, cream cheese, vegetables and herbs and season to taste with salt, pepper and nutmeg.
3.
Place 2 pastry sheets for each strudel overlapping each other for approx. 2 cm. Brush with the melted butter and place the filling in a line along the edge of the pastry and roll into a strudel using a tea towel. Place on a baking tray lined with baking paper and bake in the preheated oven for approx. 20 minutes.
4.
For the cheese sauce: bring the QimiQ Sauce Base together with the cheese and white wine to the boil. Season to taste with the salt, pepper and nutmeg and fold in the leaf spinach. Serve with the potato strudel.