Roasted Autumn Root Vegetable Strudel - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Roasted Autumn Root Vegetable Strudel

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    NEWSLETTERS

    Roasted Autumn Root Vegetable Strudel
    AFP/Getty Images
    Turn root vegetables into Roasted Autumn Root Vegetable Strudel.

    Serves four

    • ½ cup parsnips, peeled, ¾-inch diced
    • ½ cup carrots, peeled, ¾-inch diced
    • ½ cup yellow turnips, peeled, ½-inch diced
    • ½ cup white (purple top) turnips, peeled ¾-inch diced
    • ½ cup onions, diced ¾-inch
    • ½ cup olive oil
    • 1 tbsp. fresh rosemary, sage or thyme, or any mix
    • Salt, black pepper, and sugar to taste
    • Phyllo dough sheets
    • ½ cup melted butter
    • ¼ cup Parmesan cheese

    Heat oven to 425°F. Place all vegetables in large bowl and toss with the olive oil, herbs and seasonings to coat evenly. Lay out on sheet pan in one even layer. Place in oven and roast for about 30 minutes or until vegetables are tender and lightly browned. Let cool and reserve.

    Lay one sheet of thawed phyllo dough onto work surface with the 16-inch side closest to you and the 12-inch away from you.

    Keep the other sheets of dough covered with a double thick sheet of plastic wrap to prevent from drying out. Brush a thin coating of melted butter over the left half of the dough. Sprinkle the dough with 1 tsp of Parmesan cheese. Fold the unbuttered half over onto the buttered half to make an 8-inch wide by 12-inch deep strip. Turn this rectangle 90° to have a 12-inch wide by 8-inch deep piece. Butter the left half of the surface again, sprinkle with 1 tsp of cheese, and fold the unbuttered half over onto the buttered half to make a 6-inch wide x 8-inch deep piece of dough. Lightly brush melted butter onto this sheet.

    Spoon one quarter of the vegetable filling onto the first quarter of the dough, shaping into a cylinder onto the dough. Leave a 1-inch border on each end with no filling to roll the sides in. Gently roll up dough around filling tucking sides in and roll into a moderately tight cylinder. Place seam side down onto cookie sheet, brush top lightly with more melted butter, gently score the strudel through the first layer or two of dough with a serrated knife to make slicing at presentation easier. Repeat the buttering and filling procedure with three other sheets of dough. Bake in a preheated 400°F oven for about 20 minutes or until strudel is evenly golden brown and crisp.