Moroccan vegetable strudel

Yield: 1 servings

Measure Ingredient
1 \N Onion; sliced 1
2 \N Heads garlic; trimmed 2
2 \N Carrots; sliced 2
1 \N Red pepper; cut into chunks 1
1 \N Sweet potato; peeled and cut up 1
1 \N Celeriac; peeled and cut up 1
2 \N Plum tomatoes; cut into 8 wedges 2
¼ cup Olive oil 50 mL
2 teaspoons Salt 10 mL
2 cups Cooked couscous; rice or wheat
\N \N ; berries 500 mL
1 tablespoon Fresh thyme 15 mL
2 tablespoons Water 25 mL
½ cup Breadcrumbs 125 mL
6 ounces Goat cheese; crumbled (optional)
\N \N ; 175 g
¼ cup Chopped fresh basil 50 mL
10 \N Sheets phyllo pastry 10
⅓ cup Unsalted butter; melted (or olive
\N \N ; oil) 75 mL

Arrange vegetables on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and thyme. Roast in a 425F/210C oven for 50 to 60 minutes or until vegetables are very tender.

Squeeze garlic out of its shell and combine with vegetables, cooked grain, goat cheese and basil.

Arrange two sheets of phyllo, separately on tea towels. Cover remaining phyllo with plastic wrap. Brush phyllo sheets with butter (mixed with water) and sprinkle with breadcrumbs. Repeat with remaining phyllo making two piles of 5 sheets. Arrange vegetables down one long side of the phyllo and roll up.

Transfer gently to a baking sheet. Make diagonal slashes through the top layer of pastry. Bake at 400F/200C for 30 to 40 minutes until well browned.

CHARMOULA SAUCE: Combine 1 clove minced garlic with 1 teaspoon/5 mL each ground cumin and paprika and ½ teaspoon/2 mL cayenne. Stir in ½ cup/125 mL mayonnaise or yogurt cheese or a combination. Add 1 tablespoon/15 mL lemon juice and 2 tablespoon/25mL chopped fresh cilantro.

Converted by MC_Buster.

NOTES : Makes 8 servings

Converted by MM_Buster v2.0l.

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