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Full Online Book HomeLearning KitchenVegetables - Vegetable Strudel
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Vegetables - Vegetable Strudel Post by :Craig_Desorcy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3095

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Vegetables - Vegetable Strudel

4 oz. sweet butter
1/4 lb. carrots
3 medium onions
1/2 lb. steamed spinach
1 small eggplant
1/4 lb. Mozzarella
1 cup grated Parmesan
1 egg
1 additional oz. sweet butter
1/2 pkg. phyllo dough
parchment paper

Preheat oven to 400 degrees F.

Chop carrots and onions finely.Saute in butter until just browned. Drain and cool.

Peel and slice eggplantin 1/2 x 1/2 x 3-inch sections. Saute in oil until golden. Drain on paper towels.

Cut Mozzarella into similar sections. Mix egg with 1 ounce melted butter.

Lay three foot section of parchment (or freezer paper) on table. Place two stacks of two sheets each of phyllo dough side by side on paper. Wash with egg and place a third sheet on each. Wash left half of right pile with egg. Overlap left with right. Wash center of both.

Sprinkle egg wash with Parmesan. Place two more sheets on top.

Place onion/carrots mixture on left center. Place layer of spinach on mixture. Put Mozzarella in center and sauteed eggplant on sides. Sprinkle with Parmesan. Press and roll.

Cook at 400 degrees until golden. Cool and slice.

Serve with Sour Cream Caper Sauce.

Sour Cream Caper Sauce:
salt, pepper, Tabasco, Worcestershire, lemon juice to taste
1-1/2 cups sour cream
1/4 cup drained capers

Yield 5 servings as a first course.
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2 liters water 1 large carrot – finely sliced 2 sticks of celery – chopped 1 large onion – chopped 2 tomatoes – chopped 6 large sprigs of parsley – chopped, including the stalks 1 bay leaf 1 strip of lemon rind 1 crushed clove of garlic 1 tsp salt 6 whole black peppercorns Combine all ingredients in a large pot, bring slowly to the boil, then cover and simmer slowly for 1 hour until the vegetable are very soft. Drain through a fine sieve and discard the vegetables (they will have no taste left). Taste the stock and add more