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.
Christmas Vegetable Strudel
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.
Christmas Vegetable Tagliatelle
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:
Vegetable Palette – Allotment 2 Kitchen
Fresh cranberry link up – Blue Kitchen Bakes
Eat your greens – Allotment 2 Kitchen
Credit crunch munch – Fuss Free Flavours & Fab Food 4 All
Family Foodies – Bangers & Mash and Eat Your Veg
Simple and in season – Ren Behan
Christmas vegetable strudel
Ingredients
- 1 Butternut squash peeled, de-seeded and roughly chopped,
- 2 Leeks cut into medium sized discs
- 1/2 bag Brussel sprouts trimmed of outer leaves and quartered,
- 1 Large sprig of rosemary roughly chopped
- 4 tbsp Olive oil
- Large handful of fresh/frozen cranberries
- 150 g Mixed cheese chopped onto cubes. I used Stilton and Brie
- 1 bag Baby spinach leaves
- 1/2 packet Filo pastry
- 50 g Butter melted
Instructions
Heat the oven to 200 degrees and line a large baking tray with baking parchment,
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,
Roast for 30-40 minutes,
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.
Turn the oven down to 180 degrees then line another large baking tray with baking parchment,
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),
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,
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,
Cover with melted butter using a pastry brush and bake for 30 minutes.
Recipe Notes
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.
How delicious Laura – this is an excellent idea. I will make it over the Christmas period. Thanks for so many inspiring posts this year and wishing you and your family a wonderful Christmas x
Thank you Charlotte, I do hope you enjoy it. I hope you do have a very very Happy Christmas and a successful 2015!
Fabulous! My mouth is watering right now:-) Thanks for another great #creditcrunchmunch entry:-)
Thanks Camilla!
I’ve become an even bigger fan of adding butternut squash (or any orange winter pumpkin) to dishes this year, having grown our own — such a lovely splash of colour and sweet flavour too. This strudel looks so good!
Me too, adding in in to so many recipes. I love my squash and it works so well with the sharp cranberries.
That looks fantastic, I don’t have any vegetarians to cater for this year but I think I’d like to eat this anyway.
This is a winner regardless of veggies or not, I love it. Hope you try it Sarah 🙂
Genius idea. I almost pref that pasta to the strudel too. Looks so easy and filling. An allotment lunch for Boxing Day I think
The pasta dish is great too Urvashi but nothing beats crisp pastry for me!
What a great idea – it is often difficult to think of original ideas for non meat eaters during the festive season but this one definitely ticks all the boxes and I shall be giving it a try!
Hi Rachel, really hope you enjoy it and it is just as good the day after.
Certainly very seasonal Laura and its certainly something I would have been delighted to have found on our festive buffet table. Thank you for sharing with VegetablePalette. Hope you had a good Christmas – see you in the New Year and all the best for 2015.
This looks deeply satisfying. I guess you could use leftover veg from Christmas too?
Absolutely Michelle, a perfect recipe for using whatever veggies you have.
This looks wonderful and what a splendid way to use up all the Christmas veggies and cheese my fridge is still full of! And a fabulous entry for December’s festive Family Foodies challenge. Thanks for taking part!
Delicious looking strudel even as a fully fledged carnivore I would have been happy with this over Christmas as it combines all the wonderful festive flavours I love. Thanks for linking with #FreshCranberryRecipes.