POTATO STRUDEL WITH DILL SAUCE
Steps:
- Preheat oven to 400 dgrees F.
- In a large pot of salted water boil the potatoes until tender, about 5 minutes. Drain the potatoes and set aside in a large bowl.
- In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft. Add the button mushrooms and saute until lightly browned. Add this mixture to the bowl with the potatoes.
- Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes. Pour the white vermouth into the hot skillet and simmer for 30 seconds. Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture. Season, to taste, with kosher salt and pepper.
- Crumble the soft chevre into the potato and mushroom mixture and gently combine.
- Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter. Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter. Place the mushroom mixture across the lower third of the phyllo layers. Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder. Place the strudel on a parchment paper lined baking tray.
- Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
- Bake for 15 minutes, reduce the heat to 350 degrees F. Bake for 15 minutes longer, until golden brown. Cut the strudel into 6 slices and serve with the warm Dill Sauce.
- In a medium pot over medium high heat melt the butter and saute the shallots until golden. Add the cream and bring to a boil.
- Reduce the heat to medium low and simmer until reduced by 1/3. Stir in the dill and season with the salt and pepper, to taste.
POTATO STRUDEL FROM THE LAND OF STRUDEL
I love anything that's quick, easy & the whole family loves! This fits the bill. Living in the land of "Strudel" any published recipe must be tops or risk destroying its reputation. This recipe originates from "Ja" Kochen's special edition which I've adapted to my family's taste with the optional aspects. (Prep time includes time to boil potatoes).
Provided by Tante B
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Boil potatoes with skin on, when cool, peel& mash.
- While potatoes are boiling thinly slice an onion& saute in oil till golden.
- combine potatoes, herbed cream cheese, onion, salt, pepper& garlic.
- Now take 2 of your thawed strudel leaves, unfold them& place on top of each other.
- Leaving about 3 inches space from the bottom, heap half your potatoe mixture in a row along the top leaf leaving enough space at the edges that when you roll the strudel you can tuck the edges under.
- Roll the strudel tucking edges under& place on your baking sheet seem side under.
- Lightly schmear top of strudel with oil (I use my hand to do this but if you want to be fancy you can use a brush).
- Repeat the above procedure with second 2 leaves.
- Bake for 30 minutes or until golden.
- I like to serve this with Tsatsiki!
- Enjoy.
Nutrition Facts : Calories 342.5, Fat 25.6, SaturatedFat 15, Cholesterol 73.3, Sodium 204.3, Carbohydrate 22.1, Fiber 2.6, Sugar 1, Protein 7.4
POTATO STRUDEL
From Master Class at Johnson and Wales #322 - Potato Fest, chef Michael Moskwa. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!
Provided by DrGaellon
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
- Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
- Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
- Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
- Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.
Nutrition Facts : Calories 514.7, Fat 26.8, SaturatedFat 15.3, Cholesterol 98.9, Sodium 384.4, Carbohydrate 54.7, Fiber 4.7, Sugar 5.2, Protein 7.9
POTATO-AND-MUSHROOM STRUDEL
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 12
Steps:
- Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
- Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
- Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
- Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 6 grams
CRISPY POTATO STRUDEL RECIPE
Provided by jonil
Number Of Ingredients 15
Steps:
- 1) To prepare filling, in a large skillet, melt butter over med-low heat. Stir in thyme and caraway seeds; cook for 1 minutes. Add cabbage and onion; cook until tender, about 5 minutes. 2) Stir in potato, chicken broth, and garlic. Cover; cook until tender, about 12 minutes. Remove from heat. Stir in white beans. Cool for 15 minutes. 3) Preheat oven to 375. Spray a baking sheet with vegetable cooking spray. 4) To prepare pastry, unfold phyllo sheets so they lie flat. Cover sheets with plastic wrap and a damp cloth to prevent them from drying out. 5) Place 1 phyllo sheet on a large piece of waxed paper. Brush with butter and sprinkle 1/2 Tbls bread crumbs. Place a second phyllo sheet on top. Brush with butter; sprinkle with bread crumbs. 6) Repeat with remaining sheets, butter and bread crumbs, ending with a phyllo sheet, 7) Spoon filling lengthwise down center of pastry to within 2" of edges. Starting with a long side and using waxed paper as an aid, roll up strudel, jelly-roll style. Brush ends with water and fold under to seal. 8) Place strudel, seam-side down, on prepared baking sheet. Brush with remaining butter. Sprinkle with caraway seeds. 9) Bake strudel until lightly golden and crisp, 25 minutes. Transfer baking sheet to a wire rack and cool.
SWEET POTATO STRUDEL
This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.
Provided by TishT
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice the raw sweet potatoes as thinly as possible.
- Measure oil into a small bowl.
- Combine the dry ingredients in another small bowl.
- Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
- Repeat step 4 until potatoes and cheese are used up.
- Bake, covered, at 425°F for 30 minutes.
- Uncover, and bake about 20 minutes more, until browned on top.
Nutrition Facts : Calories 104, Fat 4.4, SaturatedFat 1, Cholesterol 2.9, Sodium 184.1, Carbohydrate 13.9, Fiber 2.3, Sugar 2.8, Protein 2.7
More about "potato strudel recipes"
POTATO STRUDEL - PEPPERIDGE FARM
From pepperidgefarm.com
Servings 8Estimated Reading Time 1 min
POTATO STRUDEL – PUFF PASTRY
From puffpastry.com
Servings 8Total Time 1 hr 30 minsEstimated Reading Time 2 mins
POTATO STRUDEL - BOSSKITCHEN
From bosskitchen.com
AUSTRIAN POTATO STRUDEL: A DELICIOUS SAVORY STRUDEL …
From cookist.com
POTATO STRUDEL WITH VEGETABLES & HERBS - LIVING ON …
From livingoncookies.com
VEGAN POTATO & SPINACH STRUDEL RECIPE | ELEPHANTASTIC VEGAN
From elephantasticvegan.com
A VIRTUAL EASTER DINNER (VLOG: POTATO ROSEMARY STRUDEL) - SIMPLE …
From simplebites.net
POTATO AND BACON STRUDEO RECIPE | SAUDER'S EGGS
From saudereggs.com
SLOVAKIAN SAVORY POTATO STRUDEL - POTATO GLORY
From potatoglory.com
POTATO STRUDEL | IDAHO POTATO COMMISSION
From idahopotato.com
AUSTRIAN POTATO STRUDEL - THE WEDNESDAY CHEF
From thewednesdaychef.com
POTATO STRUDEL – [STAGE] PUFF PASTRY
From stage.puffpastry.com
LEEK AND POTATO STRUDEL RECIPE - BBC FOOD
From bbc.co.uk
POTATO SALAD RECIPES FROM INA GARTEN, MARTHA STEWART & MORE
From sheknows.com
STRUDEL WITH POTATOES AND MEAT - BOSSKITCHEN.COM
From bosskitchen.com
SWISS CHARD AND POTATO STRUDEL RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
ROSEMARY POTATO STRUDEL - COOKING ON THE RANCH
From highlandsranchfoodie.com
30+ POTATO SIDE DISH RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
#time-to-make #course #main-ingredient #preparation #appetizers #side-dishes #potatoes #vegetables #4-hours-or-less
You'll also love