Name: Carrot and feta strudel with parsnip and chestnut puree and red cabbage
Cook time: 50 min
Total time: 50 min
Yield: 2 Servings
Ingredients: 250 g Dinkelmehl; 25 ml Bratolivenöl für den Teig; 10 ml Bratolivenöl zum Bestreichen; 75 ml Wasser; etwas Salz; 3 große Karotten; 1 Zwiebel (1); 1 veganer Feta (1); 0,25 Bund Petersilie; etwas Bratolivenöl; 0,25 Kopf Rotkohl; 250 ml Apfelsaft; 2 EL Acerolasaft; 2 Lorbeerblätter; 2 Nelken; 2 Wacholderbeeren; 2 Pastinaken; 1 Packung Maronen (vorgekocht); 20 ml Bratolivenöl; 50 ml Hafermilch (1); etwas Salz

Cook time

For the strudel, combine the ingredients, then knead into a dough and roll out into a rectangle.
For the filling, finely chop the carrots and steam them in a pot with a little water for a good 10 minutes.
In parallel, finely chop the onion (1) and sauté it in a pan with olive oil.
Mash the carrots and onion (1) and mix with the vegan feta (1) and fresh chopped parsley.
Then place the filling in the middle of the dough and shape into a strudel.
Brush the strudel with a little olive oil and carefully prick the top with a fork.
Bake in a preheated oven at 200 degrees Celsius for a good 30 minutes, until the strudel is golden brown.
Remove the core of the red cabbage and cut the leaves into narrow strips.
Simmer in a pot with the juice and spices for a good 20 minutes with the lid closed.
Then remove the spices.
For the puree, peel and finely chop the parsnips, then simmer them in a pot with a little water for a good 15 minutes.
Then drain the water and puree together with the chestnuts, salt, oil, and oat milk (1).
Arrange everything and enjoy.

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.

Carrot and feta strudel with parsnip and chestnut puree and red cabbage

Cook time

Note

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