Curried Root Vegetable Strudel

Name: Curried Root Vegetable Strudel
Total time: 1 h
Yield: Four to six servings
Ingredients: 1 teaspoon olive oil; 1 large onion, peeled and finely chopped; 2 cloves garlic, peeled and minced; 1 teaspoon curry powder; Large pinch cayenne pepper; 1 tablespoon grated ginger; 1 tablespoon grated orange rind; 1 1/4 teaspoons salt, plus more to taste; 1/4 teaspoon fresh pepper, plus more to taste; 2 small celery roots, trimmed, peeled and chopped; 2 parsnips, trimmed, peeled and chopped; 1 turnip, trimmed, peeled and chopped; 4 carrots, trimmed, peeled and chopped; 3 cups chicken broth; 6 cabbage leaves, blanched until wilted, drained, heavy center rib removed; 1/4 cup pine nuts; 1 tablespoon grated Parmesan

By Molly O'Neill

Total Time: 1 hour
Rating: (0)
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Featured in: FOOD; Deeper Dish

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Ingredients

Yield:Four to six servings

1teaspoon olive oil
1large onion, peeled and finely chopped
2cloves garlic, peeled and minced
1teaspoon curry powder
Large pinch cayenne pepper
1tablespoon grated ginger
1tablespoon grated orange rind
1¼teaspoons salt, plus more to taste
¼teaspoon fresh pepper, plus more to taste
2small celery roots, trimmed, peeled and chopped
2parsnips, trimmed, peeled and chopped
1turnip, trimmed, peeled and chopped
4carrots, trimmed, peeled and chopped
3cups chicken broth
6cabbage leaves, blanched until wilted, drained, heavy center rib removed
¼cup pine nuts
1tablespoon grated Parmesan

Ingredient Substitution Guide

Preparation

Step 1
Heat the olive oil in a large saucepan. Add the onion and garlic. Cook over medium-low heat until soft, about 5 minutes. Stir in all other ingredients, except cabbage, pine nuts and Parmesan.. Simmer gently until tender, about 20 minutes.
Step 2
Drain vegetables, reserving the cooking liquid. Set aside 1½ cups of the vegetables. Place the remaining vegetables in the bowl of a food processor. Add ½ cup of the reserved broth; discard the remaining ½ cup. Process until smooth, stopping to scrape sides of bowl.
Step 3
Preheat oven to 350 degrees. Place 5 of the cabbage leaves in a circle inside a 9-inch round deep dish, allowing half of each leaf to hang over the edge of the dish. Spread ⅔ of the vegetable puree over the cabbage in the bottom of the dish. Place the remaining cabbage leaf over the puree. Stir the reserved vegetables and the pine nuts into the remaining puree. Spread this mixture over the cabbage.
Step 4
Fold the overhanging leaves in over the filling. Sprinkle the top with the Parmesan. Bake for 25 minutes.

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Annika4 years ago

This recipe is fantastic and deserves better than to sit here neglected without an image or even reviews. I had no turnip but did everything else according to the instructions, and the whole family was happy about the dish. I made one generous recipe and we had just enough for four as a main course. It would also make a great side for a Christmas dinner or other special meal. Do try it!

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