Family dinner: Bratwurst strudel with mountain cheese (and tons of camouflaged vegetables)
"H m," says the man, chewing. And then: "I think it's good that you have not deviated from the normal taste corridor." I stare at him. Is that a mean cynical remark or a praise to the cook? He probably will not want to risk the Sunday family peace wantonly ?! The solution follows promptly: "No coriander, no cardamom - just normal food, great!" Aha. So it tastes good to him, my weekend creation.
I look to the right, where our youngster is currently playing the Vienna Boys' Choir and opening his mouth wide in a perfect oval for the next (much too big bite). "Jo Momo, bass is very tasty!" He says. "Thank you. But you do not speak with your mouth full, "I say. Then I lower my eyes to my plate to hide my smile. So he made up my perfidious plan to spend as much vegetables as possible in the family - and that without nagging, grunts and loud cries for cheeseburgers or chicken crosses.
In principle, everything is very simple: You fill a lot in Tomato sauce stewed vegetables into a strudel dough, add a bit of bratwurst and cheese for the great name - and the perfect family dinner is ready. When the strudel comes out of the oven in brown, crispy and fragrant, no one asks what exactly is inside the filling. Of course, I betrayed it to both of them ... they still wanted to have the delicious strudel again soon.
And here comes the recipe for bratwurst strudel with mountain cheese and lots of camouflaged vegetables (1 strudel)
1 pack of finished (organic) scoop dough from the Take the fridge and let it sit for about 20 minutes until it is at room temperature.
In the meantime, 1 parsnip , 2 larger carrots and 2 average zucchini brush and rub roughly. 1 large onion and 2 garlic cloves peel and finely chop. Heat 1 tablespoon of olive oil in a pan and fry onions and garlic. The sausage meat from 4 fresh, coarse organic sausages (about 250 g) from the pelle directly into the pan. Stir fry until the sausage is reasonably crumbly and the onion is glassy. Then add the grated vegetables and season well with salt, pepper and rosemary . Continue frying until the vegetables soften. Deglaze with about 200 ml of passed tomato and simmer gently until the liquid almost evaporates and the vegetables are quite dry.200 g of mountain cheese coarse rub. Preheat the oven to 200 degrees .
Remove the strudel dough from the package and spread. Distribute the vegetable filling on the strudel dough, leaving the sides and one end free. Spread the cheese over the vegetables and roll up the strudel from the narrow side. Coat the free end with a little oil and seal the strudel with it. Press the open sides together.
Place on a sheet of baking paper and bake 40 minutes until the strudel is brown and crispy.
TIP: If some stuffing comes out during baking or the whirlpool gets cracked: Don't panic! This is not noticeable afterwards. Allow the strudel to cool slightly before serving (HOT!) And cut into slices to serve. This tastes, for example