Root vegetable strudel with herb oil

Total time: 1hr 25m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 633 Kcal, 12g Protein, 52g Carbohydrates, 39g Fat


  • Pastry dough
  • 250 g white flour
  • 0.5 tsp salt
  • 1 eggs
  • 1.25 dl water
  • 2 tbsp olive oil
  • Filling
  • 2 sprigs rosemary
  • 1 garlic clove, crushed
  • 2 sprigs thyme
  • 1 dl olive oil
  • 300 g carrots, coarsely grated
  • 300 g celeriac, coarsely grated
  • 1.25 tsp salt
  • 4 tbsp ground hazelnuts
  • a little pepper
  • 0.5 leek, thinly sliced

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  • Pastry dough

    Mix the flour and salt in a bowl. Mix together the egg, oil and water, add to the flour. On a lightly floured surface, knead into a smooth dough. Shape into a ball and leave to rest at room temperature for approx. 30 mins. underneath a bowl rinsed in hot water.
  • Filling

    Heat the oil with the herbs and garlic in a wide-bottomed pan, cover and set aside 3/4 of the oil with the herb sprigs. In the same pan, sauté the vegetables in batches in the remaining herb oil for approx. 5 mins., season and leave to cool. On a lightly floured surface, roll out the pastry as thinly as possible into a rectangle and place on a cloth. With floured hands, carefully stretch the dough from the middle outwards until it is entirely translucent. Brush the dough with the herb oil, sprinkle with the nuts. Spread the filling over the bottom half of the dough, leaving approx. 2 cm free on either side. Roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with herb oil. Bake for approx. 20 mins. in the centre of an oven preheated to 230°C. Brush the strudel with the rest of the herb oil while baking.
  • Tip:

    Speed up the process by using 1 pack of ready-made strudel dough (approx. 120 g).

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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