Vegetable strudel

4 servings

Ingredients

Quantity Ingredient
1 large Artichoke heart; julienned
½ cup Carrot; julienned, blanched
1 cup Leek (white part only); julienned and blanched
½ cup Green beans; sliced in 2\" lengths, blanched
½ cup Fennel bulb; julienned, blanched
½ cup Celery; julienned, blanched
½ cup Apple; peeled, seeded, julienned
1 tablespoon Parsley; chopped
1 tablespoon Basil; chopped
1 tablespoon Tarragon, fresh; chopped
Salt and pepper
4 Phyllo dough sheets, fat- free, oil-free
1 Egg white
½ teaspoon Poppy seeds
Parchment paper
Shallot and mustard sauce

Directions

EAT MORE, WEIGH LESS;ORNISH

Preheat the oven to 425 degrees.

In a large bowl, combine the artichoke, carrot, leek, green beans, fennel, celery, mushrooms, and apple. Ad the parsley, basil and tarragon. season to taste with the pepper and salt. Toss well to distribute the herbs and seasonings.

Place the phyllo sheets on a clean dry 15 x 19" ug peice of parchment paper. Quickly spread the vegetable mixture over the center of the sheet, leaving a 2" ug border on each side.

Brush the borders of the phyllo with the egg white androll the phyllo into a cylinder starting at one of the 18" ug sides. Brush the underside of the 2 ends with egg white andfold the ends under the cylinder to seal. Brush the top of the cylinder with egg white and sprinkle the poppy seeds over it.

Using parchment paper to help lift it, carefully transfer the finished cylinder to a baking sheet. Bake for 20 mintues, or unt8il golden brown. Slice into pieces and serve warm with the Shallot and Mustard Sauce.

Serving: ¾ cup 153 calories 1⅖ g fat ⅒ mg chol 385⅕ mg sodium w/o added salt, 8% of calories from fat Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95

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