Potato Vegetable Strudel

For the potato-vegetable strudel, boil the potato, let cool, peel and mash. Clean the carrots and cut into cubes.

Wash broccoli and divide into florets. Steam carrots and broccoli in a little water until al dente. Mix mashed potatoes with cream cheese, season and add chopped herbs.

Place strudel sheet on a baking tray lined with baking paper and spread potato-cream cheese mixture on top. Roll up the strudel and brush with milk.

Bake in preheated oven at 170°C for 30 minutes.

Preparation Tip:

Vegetable strudel can be frozen in portions. As a garnish is suitable sauerkraut or red cabbage.

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