Broccoli Radish Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,017 cal. | (96 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.2 g | (91 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin K | 1,157.6 μg | (1,929 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 327 μg | (109 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 609 mg | (641 %) | ||
| Potassium | 3,036 mg | (76 %) | ||
| Calcium | 647 mg | (65 %) | ||
| Magnesium | 227 mg | (76 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 144 μg | (72 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 55.4 g | |||
| Uric acid | 565 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 1 Tbsp Canola oil
- 1 pinch salt
- Canola oil (for brushing)
- Pastry flour (to work)
- For the filling
- 600 grams Broccoli
- salt
- 150 grams Daikon radish
- 40 grams Shelled pistachio
- 100 grams Crème fraiche
- peppers
- 1 tsp lemon juice
- 100 grams grated Mozzarella
- 50 grams liquid butter
Preparation steps
For the dough, knead the flour with the oil, salt and 60 ml (approximately 1/4 cup) of water into a smooth smooth dough. If necessary, add more flour or a little water. Knead the dough at least 5 minutes vigorously on the workspace. Then thinly brush with oil and cover with a hot bowl. Let rest for about 30 minutes.
For the filling, rinse the broccoli, trim, divide into florets, peel the stalk and finely dice. Blanch the florets and the core in boiling salted water for about 4 minutes until al dente, drain, rinse in cold water and drain well. Peel the radish, cut into thin slices and cut into narrow strips. Coarsely chop the pistachios. Season the creme fraiche with salt, pepper and lemon juice. Mix the broccoli with mozzarella, nuts and radishes.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Roll out the dough as thin as possible onto a floured kitchen towel. Use the back of the hand and press so that the pattern of the kitchen towel is visible through the dough. If the dough should tear, easily "patch" it with some dough from the edge. Thinly brush the dough with butter and spread the crème fraîche on the bottom half. Place the broccoli mixture on it. Roll from the bottom and turn the edges using the cloth. Place the strudel with the seam-side down on the baking sheet and brush with the remaining butter. Bake in the oven until golden brown for about 30 minutes.
Serve with tomato sauce, if desired.
