Chef Jason Parsons makes a healthy roasted root vegetable strudel, perfect for a cold winter’s day!
Roasted root vegetable strudel
Ingredients:
- 4 cups medium diced root vegetables (carrots, parsnips, turnip, fennel, onion)
- 4 cloves garlic
- ¼ cup herbs (rosemary, sage, thyme)
- 2 tbsp honey
- ¼ cup butter
- 1 tbsp sea salt
- 1 tsp cracked black pepper
- 1 cup toasted walnuts
- ½ cup dried cherries
- 1 cup goat cheese
- 2 sheets puff pastry
- 3 egg yolks
Method:
Spread the diced root vegetables, garlic and herbs on a baking tray. Drizzle the honey, plus dice the butter and sprinkle over the vegetables and roast in a 400F degree oven.
Once cooked through, remove and place in a bowl. Add the walnuts, dried cherries, goat cheese and season with the sea salt and black pepper. Chill in the fridge.
Evenly spread the filing on the puff pastry. Brush the edges with the egg yolk and then roll to form a strudel shape. Brush the outside of the puff pastry with the remaining egg yolk.
Bake at 350F degrees until pastry is cooked through and golden brown.
Courtesy Jason Parsons
www.peller.com
@chefparsons