Potato Vegetable Strudel

For the potato vegetable strudel, boil potatoes, let cool, peel and grate coarsely with a grater.

Preheat oven to 180 °C.

Cut carrots into cubes, divide broccoli into small florets and briefly steam peas in very little water until al dente, season with salt and pepper.

Mix grated potatoes with cream cheese, add freshly chopped herbs if desired.

Place 2 strudel sheets on a baking sheet lined with baking paper. Spread the potato-cream cheese mixture on top first, then top with the steamed vegetables.

Roll up the strudel and brush the top with skim milk.

Bake the potato and vegetable strudel for about 30 minutes until golden brown.

Preparation Tip:

This recipe for a potato vegetable strudel is suitable as a side dish for 6 people or as a main course for 3.

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