Vegetable Strudel Snails with Parmesan Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 2 eggs (medium size)
- 5 Tbsps olive oil
- 1 Zucchini
- 2 red Bell pepper
- 1 onion
- 1 garlic clove
- 1 Tbsp dried herbes de Provence
- 250 milliliters Vegetable broth (instant powdered)
- 100 grams Tomatoes
- 50 grams tender Oats
- salt
- freshly ground peppers
- sugar
- 400 milliliters milk
- 25 grams Instant oatmeal
- 100 grams freshly grated Parmesan
- Chives (for garnish)
Preparation steps
Combine flour with eggs, 1 tablespoon olive oil and 1 tablespoon of water and knead into a smooth dough. Let it rest covered for 30 minutes.
Rinse zucchini. Rinse bell peppers, remove seeds and white ribs and cut into quarters. Rinse vegetables and dice finely. Peel onion and garlic and dice. Heat 2 tablespoons olive oil. Fry onions and garlic until golden. Add vegetables and sauté briefly. Stir in herbs, 50 ml (approximately 2 ounces) broth and tomatoes and simmer for 10 minutes. Stir in oatmeal and season with salt, pepper and sugar. Allow to cool.
Roll out dough very thinly on a floured tea towel. Spread vegetable mixture on top and roll up dough using the cloth. Cut roll into 3 cm (approximately 1 inch) slices. Heat remaining olive oil in a large non-stick pan. Fry snails on each side for 3 minutes. Add remaining vegetable and cook covered for 20-30 minutes. Cover in the last 5 minutes.
Bring milk to a boil. Stir in instant oatmeal and Parmesan. Season with salt and pepper. Garnish snails with chives and sauce and serve.
