Curried Root Vegetable Strudel Recipe

Name: Curried Root Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 large onion, peeled and finely chopped; 2 cloves garlic, peeled and minced; 1 teaspoon curry powder; Large pinch cayenne pepper; 1 tablespoon grated ginger; 1 tablespoon grated orange rind; 1 1/4 teaspoons salt, plus more to taste; 1/4 teaspoon fresh pepper, plus more to taste; 2 small celery roots, trimmed, peeled and chopped; 2 parsnips, trimmed, peeled and chopped; 1 turnip, trimmed, peeled and chopped; 4 carrots, trimmed, peeled and chopped; 3 cups chicken broth; 6 cabbage leaves, blanched until wilted, drained, heavy center rib removed; 1/4 cup pine nuts; 1 tablespoon grated Parmesan

Servings: persons

1 teaspoon olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 teaspoon curry powder
Large pinch cayenne pepper
1 tablespoon grated ginger
1 tablespoon grated orange rind
1 1/4 teaspoons salt, plus more to taste
1/4 teaspoon fresh pepper, plus more to taste
2 small celery roots, trimmed, peeled and chopped
2 parsnips, trimmed, peeled and chopped
1 turnip, trimmed, peeled and chopped
4 carrots, trimmed, peeled and chopped
3 cups chicken broth
6 cabbage leaves, blanched until wilted, drained, heavy center rib removed
1/4 cup pine nuts
1 tablespoon grated Parmesan

1
Heat the olive oil in a large saucepan.
2
Add the onion and garlic.
3
Cook over medium-low heat until soft, about 5 minutes.
4
Stir in all other ingredients, except cabbage, pine nuts and Parmesan.. Simmer gently until tender, about 20 minutes.
5
Drain vegetables, reserving the cooking liquid.
6
Set aside 1 1/2 cups of the vegetables.
7
Place the remaining vegetables in the bowl of a food processor.
8
Add 1/2 cup of the reserved broth; discard the remaining 1/2 cup.
9
Process until smooth, stopping to scrape sides of bowl.
10
Preheat oven to 350 degrees.
11
Place 5 of the cabbage leaves in a circle inside a 9-inch round deep dish, allowing half of each leaf to hang over the edge of the dish.
12
Spread 2/3 of the vegetable puree over the cabbage in the bottom of the dish.
13
Place the remaining cabbage leaf over the puree.
14
Stir the reserved vegetables and the pine nuts into the remaining puree.
15
Spread this mixture over the cabbage.
16
Fold the overhanging leaves in over the filling.
17
Sprinkle the top with the Parmesan.
18
Bake for 25 minutes.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 large onion, peeled and finely chopped, 2 cloves garlic, peeled and minced, 1 teaspoon curry powder, and more.

Yes, Curried Root Vegetable Strudel falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Root Vegetable Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions