histaminarm

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

If you're still looking for inspiration for your low-histamine Christmas menu, we can recommend this super delicious low-histamine carrot and feta strudel with parsnip and chestnut puree and red cabbage.

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • lactose-free

Preparation time

50 minutes

Ingredients for 2 servings

For the strudel

  • 250 g spelt flour
  • 25 ml cooking olive oil for the dough
  • 10 ml cooking olive oil for brushing
  • 75 ml water
  • Salt

For the filling

  • 3 large carrots
  • 1 onion (1)
  • 1 vegan feta (1)
  • 1/4 bunch of parsley
  • Olive oil

For the red cabbage

  • 1/4 red cabbage
  • 250 ml apple juice
  • 2 tbsp acerola juice
  • 2 bay leaves
  • 2 carnations
  • 2 juniper berries

For the purée

  • 2 parsnips
  • 1 pack of chestnuts (pre-cooked)
  • 20 ml olive oil for frying
  • 50 ml oat milk (1)
  • Salt
Carrot and feta strudel with parsnip and chestnut puree and red cabbage

preparation

  • To make the strudel, mix 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 about 10 minutes.
  • Meanwhile, 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 finely chopped parsley.
  • Then place the filling in the middle of the dough and shape it into a strudel.
  • Brush the strudel with a little olive oil and carefully pierce the top with a fork.
  • Bake in a preheated oven at 200 degrees for about 30 minutes, until the strudel is golden brown.
  • Remove the core from the red cabbage and cut the leaves into narrow strips.
  • Simmer in a pot with the juice and spices for about 20 minutes with the lid closed.
  • Then remove the spices.
  • For the purée, peel and chop the parsnips, then simmer them in a pot with a little water for about 15 minutes.
  • Then drain the water and blend together with the chestnuts, salt, oil and oat milk (1).
  • Arrange everything on a plate and enjoy.

Our HistaFood tip

Simply use a tea strainer with the spices for the red cabbage.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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