Curried Root Vegetable Strudel

By Molly O’Neill

Published November 28, 1992

Total Time
1 hour
Rating
3(5)
Comments
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Featured in: FOOD; Deeper Dish

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Ingredients

Yield:Four to six servings

  • 1 teaspoon olive oil

  • 1 large onion, peeled and finely chopped

  • 2 cloves garlic, peeled and minced

  • 1 teaspoon curry powder

  • Large pinch cayenne pepper

  • 1 tablespoon grated ginger

  • 1 tablespoon grated orange rind

  • 1 ¼ teaspoons salt, plus more to taste

  • ¼ teaspoon fresh pepper, plus more to taste

  • 2 small celery roots, trimmed, peeled and chopped

  • 2 parsnips, trimmed, peeled and chopped

  • 1 turnip, trimmed, peeled and chopped

  • 4 carrots, trimmed, peeled and chopped

  • 3 cups chicken broth

  • 6 cabbage leaves, blanched until wilted, drained, heavy center rib removed

  • ¼ cup pine nuts

  • 1 tablespoon grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

26 grams carbs; 5 milligrams cholesterol; 184 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 732 milligrams sodium; 7 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the olive oil in a large saucepan. Add the onion and garlic. Cook over medium-low heat until soft, about 5 minutes. Stir in all other ingredients, except cabbage, pine nuts and Parmesan.. Simmer gently until tender, about 20 minutes.

  2. Step 2

    Drain vegetables, reserving the cooking liquid. Set aside 1 ½ cups of the vegetables. Place the remaining vegetables in the bowl of a food processor. Add ½ cup of the reserved broth; discard the remaining ½ cup. Process until smooth, stopping to scrape sides of bowl.

  3. Step 3

    Preheat oven to 350 degrees. Place 5 of the cabbage leaves in a circle inside a 9-inch round deep dish, allowing half of each leaf to hang over the edge of the dish. Spread ⅔ of the vegetable puree over the cabbage in the bottom of the dish. Place the remaining cabbage leaf over the puree. Stir the reserved vegetables and the pine nuts into the remaining puree. Spread this mixture over the cabbage.

  4. Step 4

    Fold the overhanging leaves in over the filling. Sprinkle the top with the Parmesan. Bake for 25 minutes.

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Ratings

3 out of 5
5 user ratings
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Comments

Annika

This recipe is fantastic and deserves better than to sit here neglected without an image or even reviews. I had no turnip but did everything else according to the instructions, and the whole family was happy about the dish. I made one generous recipe and we had just enough for four as a main course. It would also make a great side for a Christmas dinner or other special meal. Do try it!

Annika

This recipe is fantastic and deserves better than to sit here neglected without an image or even reviews. I had no turnip but did everything else according to the instructions, and the whole family was happy about the dish. I made one generous recipe and we had just enough for four as a main course. It would also make a great side for a Christmas dinner or other special meal. Do try it!

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