Just before I head off to begin my Christmas celebrations I wanted to share with you my Christmas vegetable strudel. It could not be simpler to prepare and even though I would class it as a vegetarian main course, I would happily add a slice to my turkey dinner plate. It contains all of the flavours I associate with Christmas in vegetable form.
This is all you have to do. Roast up some sprouts, butternut squash and leeks with lots of rosemary. Once cool, add a bag of baby spinach, chunks of Stilton and Brie and a generous sprinkling of fresh/frozen cranberries which provide a most delicious burst of freshness to the filling. Place the filling into the centre of several layers of buttered filo and bake it for half an hour.
The cheese helps to create a savoury sauce which mingles with all the vegetables. Every now and then there is a burst of cranberry zing and lots of crisp layers of pastry provide suitable Christmas richness. This savoury strudel makes light work of a vegetarian main course and is far less leaden than the traditional nut roast.
Also, if you have some leftover mixture as I did, then cook up some tagliatelle and stir through the cheese and vegetable filling for an almost instant supper. Just add butter.
So all it remains for me to say is Happy Christmas one and all!
I am linking to:
Family Foodies – Bangers & Mash and Eat Your Veg
Simple and in season – Ren Behan
- -1 butternut squash, peeled, de-seeded and roughly chopped,
- -2 leeks cut into medium sized discs,
- -1/2 bag of Brussel sprouts, trimmed of outer leaves and quartered,
- -1 large sprig of rosemary roughly chopped,
- -olive oil,
- -a generous handful of fresh/frozen cranberries,
- -150g mixed cheese chopped onto cubes. I used Stilton and Brie,
- -1 bag of baby spinach leaves,
- -1/2 packet filo pastry,
- -50g melted butter
- 1. Heat the oven to 200 degrees and line a large baking tray with baking parchment,
- 2. Place the squash, leeks and sprouts into a mixing bowl and sprinkle over the rosemary, sea salt and lots of olive oil then mix thoroughly and transfer the veg to the baking tray,
- 3. Roast for 30-40 minutes,
- 4. Allow the veg to cool slightly before transferring the veg back to a mixing bowl and adding in the baby spinach, cheeses and cranberries. Mix well.
- 5. Turn the oven down to 180 degrees then line another large baking tray with baking parchment,
- 6. Place a sheet of filo onto the baking tray and coat with melted butter then repeat this process until you have used half the packet (around 6 sheets),
- 7. Place the vegetable mixture down the central part of the filo pastry in a line using 2/3 of your mixture or more if the pastry will allow,
- 8. Fold in one side of the pastry to the centre followed by the other side and turn the strudel over so the seam is on the bottom of the strudel,
- 9. Cover with melted butter using a pastry brush and bake for 30 minutes.
- This strudel can be enjoyed for one or two days after you have made it. Gently re-heat in the oven covering any of the cut ends with foil to prevent the strudel from drying out.