Roasted Beets with Beet Greens

Roasted Beets with Beet Greens

 

Roasted Beets with Beet Greens are one vegetable that fit the description “eat a rainbow”. Beets come in many intense bright and beautiful colors, taste great, and are powerhouse of nutrients like B vitamins, iron, manganese, copper, magnesium, and potassium, health-boosting nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification and strengthen your immune system, support brain and bone health. Beets have the highest sugar content of all vegetables, so they should be eaten in moderation. If you can get the beets with the fresh greens still attached it is almost like getting two vegetables in one.

This recipe, Roasted Beets with Beet Greens, is roasted beets, feta cheese. Serve warm or cold as a salad and garnished with the bright green color of the pistachios.

 

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Roasted Beets with Beet Greens

Roasted Beets with Beet Greens, is roasted beets, feta cheese. Serve warm or cold as a salad and garnished with the bright green color of the pistachios.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 83 kcal
Author Laurie

Ingredients

  • 8 beets
  • 1/2 cup extra-virgin olive oil
  • 4 Tbs balsamic vinegar
  • 3 garlic cloves minced
  • 1 shallot minced
  • 1 tsp Italian herbs
  • 3/4 cup feta cheese
  • 1/4 pistachios or pipasta (pumpkin seeds) roasted and roughly chopped

Instructions

  1. Preheat oven to 375°F. Whisk oil, vinegar, shallot, garlic, and Italian herbs in small bowl to blend.
  2. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a single layer in a 13x9x2-inch baking dish or roasting pan, and toss with about 2 tablespoons of the dressing. It is easier to peel the beets once they have been roasted.
  3. Cover with foil and bake until beets are tender when pierced with a knife, about 1 hour. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl.
  4. When the roasted beets are almost done, heat about 2 tablespoons of the dressing, over medium-low heat, in a large skillet add the greens and cook for about 3 to 5 minutes, stir until greens are wilted and tender.
  5. Transfer greens to a medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
  6. Mix in crumbled feta cheese and a little dressing. Garnish with the nuts.

Recipe Notes

 
Nutrition Facts
Roasted Beets with Beet Greens
Amount Per Serving
Calories 83 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 21mg 1%
Potassium 93mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 0.5g 1%
Vitamin A 0.3%
Vitamin C 3%
Calcium 0.3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Couscous Salad

Couscous Salad

Couscous Salad with herbs, mango, and vegetables is so colorful, quick, versatile and straightforward to make; it is perfect for all chefs. This great salad is perfect for a picnic, barbecue. or potluck or any meal as a salad or side dish. Couscous salad can also be a great filling to be for

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Couscous Salad

Couscous Salad has many different vegetables and herbs offers a variety of flavors and textures. Thisis a versitle salad so use the vegetables you have at hand. It's equally delicious served warm or chilled.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 213 kcal
Author Laurie

Ingredients

  • 11/2 cup instant couscous 1 10-ounce box
  • 1 3/4 cup broth or water
  • 2 tomatoes diced or cherry tomatoes halfed
  • 1 cup corn
  • 1 cucumber diced with seeds emoved
  • 1 mango diced
  • 1/2 red bell pepper diced
  • 1/4 red onion minced
  • 1 cup parsley minced
  • 4 Tbsp fresh mint leaves minced save a few whole leaves to garnish the salad.
  • 1/4 cup pistachio nuts chopped or any other nuts
  • 1/2 cup dried cranberries soaked to hot water for 5 minutes
  • 2 Tbsp lemon juice plus the zest from the lemon
  • 3 Tbsp olive oil
  • olives optional

Instructions

  1. Place broth in a saucepan and bring to a boil. Mix in couscous. Cover; remove from heat. Let stand 5 to 10 minutes. The couscous is perfect when it is light and fluffy, not gummy or gritty. Transfer to a bowl set aside to cool, Fluff with fork.
  2. Prepare all the vegetables and mango then place them in a bowl. Mix the olive oil and lemon juice, season with salt and pepper to taste. Mix everything together. Allow the couscous to sit for at least a half hour so the flavors can blend.
  3. Serve and enjoy.
  4. Note: Use whatever vegetables or fruit you may have on hand with a ratio of 3 cups finished couscous to 4 cups fruit, vegetables or herbs, whatever you may like. This recipe is very versatile.

Recipe Notes

Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free PackagingKitchenAid KFP0711CU 7 Cup Food Processor, Contour Silver          Oversized Pasta Bowl          Zenware 3 Piece Triple-Ply Warp Resistant All Natural Bamboo Cutting Board Set – Small
Nutrition Facts
Couscous Salad
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 257mg 11%
Potassium 455mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 7g
Protein 6g 12%
Vitamin A 28%
Vitamin C 79%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

hollowed-out tomatoes. This salad should be saved in the refrigerator in an airtight container and may be kept for 2 days.

Couscous is a wheat product and is a staple in North Africa and the Middle East. Couscous is made from two different sizes of wheat or semolina from hard wheat and is husked and crushed, but not ground. Couscous is sold both instant or uncooked. It has a very light flavor like rice. It gains its flavor from broth, vegetables or herbs. Instant couscous has already been steamed and then dried again before it is packaged. It needs only to be soaked in boiling broth or water until it swells, about 5 to10 minutes. Couscous sold in the pasta or rice section of your store.

*One cup serving of couscous provides only 176 calories or 8% of a standard 2,000 calorie diet far fewer calories than a cup of rice or quinoa.

 

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Couscous Salad

Couscous Salad has many different vegetables and herbs offers a variety of flavors and textures. Thisis a versitle salad so use the vegetables you have at hand. It's equally delicious served warm or chilled.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 213 kcal
Author Laurie

Ingredients

  • 11/2 cup instant couscous 1 10-ounce box
  • 1 3/4 cup broth or water
  • 2 tomatoes diced or cherry tomatoes halfed
  • 1 cup corn
  • 1 cucumber diced with seeds emoved
  • 1 mango diced
  • 1/2 red bell pepper diced
  • 1/4 red onion minced
  • 1 cup parsley minced
  • 4 Tbsp fresh mint leaves minced save a few whole leaves to garnish the salad.
  • 1/4 cup pistachio nuts chopped or any other nuts
  • 1/2 cup dried cranberries soaked to hot water for 5 minutes
  • 2 Tbsp lemon juice plus the zest from the lemon
  • 3 Tbsp olive oil
  • olives optional

Instructions

  1. Place broth in a saucepan and bring to a boil. Mix in couscous. Cover; remove from heat. Let stand 5 to 10 minutes. The couscous is perfect when it is light and fluffy, not gummy or gritty. Transfer to a bowl set aside to cool, Fluff with fork.
  2. Prepare all the vegetables and mango then place them in a bowl. Mix the olive oil and lemon juice, season with salt and pepper to taste. Mix everything together. Allow the couscous to sit for at least a half hour so the flavors can blend.
  3. Serve and enjoy.
  4. Note: Use whatever vegetables or fruit you may have on hand with a ratio of 3 cups finished couscous to 4 cups fruit, vegetables or herbs, whatever you may like. This recipe is very versatile.

Recipe Notes

Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free PackagingKitchenAid KFP0711CU 7 Cup Food Processor, Contour Silver          Oversized Pasta Bowl          Zenware 3 Piece Triple-Ply Warp Resistant All Natural Bamboo Cutting Board Set – Small
Nutrition Facts
Couscous Salad
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 257mg 11%
Potassium 455mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 7g
Protein 6g 12%
Vitamin A 28%
Vitamin C 79%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted  Vegetables with Arugula Walnut Pesto

Roasted Vegetables with Arugula Walnut Pesto

Roasted Vegetables with Arugula Walnut Pesto

Roasted Vegetables with Arugula Walnut Pesto is colorful and delicious. The vegetables become caramelized while cooked while keeping the inside moist and tender. Arugula and walnut pesto enhance all the flavors,  a wonderful addition to the vegetables.

Stirring every 10 minutes ensures the vegetables are caramelized on the outside and tender on the inside and ensures they are not burnt.You can make this dish a day ahead and reheat at 325 degrees for 20 to 25 minutes.The recipe can be easily scaled to from dinner for two to dinner for a crowd.

 

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Roasted Root Vegetables with Arugula Walnut Pesto

This is a colorful medley of seasonal vegetables, a fantastic side dish for any meal.
Course Side Dish
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 8 servings
Calories 516 kcal
Author Laurie

Ingredients

Vegetables

  • 1 red pepper cut into 1 inch slices
  • 1 green pepper cut into 1 inch slices
  • 3 carrots cut into 1/4 inch slices
  • 1 red onion cut into 1/4 inch slices, separated
  • 3 leeks cut in 1/4 inch slices
  • 1 egg plant cut in 1/2 inch slices
  • 1 butternut squash cut into 1 inch chunks, or a small pumpkin
  • 2 garlic whole heads with the loose papery skin removed
  • 1 cup mushrooms cut in half
  • 1 sweet potato Cut into 1/4 inch slices

Pesto

  • 1 garlic clove
  • 2 cups argula lightly packed
  • 1/2 cup Parmesan cheese
  • 1 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 cup walnut pieces
  • salt and pepper to taste
  • 1 Tbsp thyme 1 tsp dried thyme
  • 1 Tbsp rosemary 1 tsp dries

Instructions

Vegetables

  1. Preheat oven to 400 degrees. In a large bowl, place all of the prepared vegetables. Roast for 35 to 40 minutes at 400-degree F oven. Stir every 10 minutes, or until vegetables are tender and cooked through and browned.

Pesto

  1. Blend all of the pesto ingredients together. Toss the vegetables with the pesto to coat well. Reserve some pesto to toss on after baking.

Recipe Notes

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Nutrition Facts
Roasted Root Vegetables with Arugula Walnut Pesto
Amount Per Serving
Calories 516 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 8g 40%
Polyunsaturated Fat 11g
Monounsaturated Fat 24g
Cholesterol 12mg 4%
Sodium 295mg 12%
Potassium 842mg 24%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 8g
Protein 13g 26%
Vitamin A 146%
Vitamin C 119%
Calcium 35%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
Carrot Sweet Potato Croquettes

Carrot Sweet Potato Croquettes

Carrot Sweet Potato Croquettes

 

 

Carrot Sweet Potato Croquettes are so versatile they can be served to just about anyone – vegan, vegetarian, gluten-free –  as well as most other diets. Carrot Sweet Potato Croquettes are extremely nutritious and loaded with vitamins and fiber. I make smaller croquettes to serve as an appetizer. I love to have for dipping some red pepper jelly or orange marmalade. So good they are hard not to keep eating. The orange zest is what I think help to make this extra good. These Croquettes freeze beautify so make a big bunch and freeze some for future use.

For a vegan for the crust simply roll in coconut milk then panko. It will be delicious.

 

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Carrot Sweet Potato Croquettes

Carrot Sweet Potato Croquettes are absolutely delicious. This versatile Croquette recipe makes an appetizer, a side dish, as gnocchi or dumplings for your favorite stew. These treats are high in fiber, Vitamin A and C, fiber and so much more.
Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 croquettes
Calories 381 kcal
Author Laurie

Ingredients

Croquettes

  • 4 carrots steamed about 1 cup then grated
  • 1 sweet potato steamed about 1 cup then grated
  • 1 Tbsp olive oil
  • 1/2 onion minced
  • 3 Tbsp oatmeal
  • 2 Tbsp parsley minced
  • 1 Tbsp chia seeds or 1 egg
  • 1 cup orange juice
  • 1 Tbsp orange zest
  • salt and pepper to taste
  • 1/2 tsp cinnamon, nutmeg, cumin and garlic powder * optional add some or all for flavoring, or 1 t pumpkin pie spice

Coating

  • 1 cup oatmeal or flour
  • 2 eggs beaten, or coconut milk
  • 1 cup panko or bread crumbs
  • 1/4 cup Parmesan cheese optional
  • 2 cup Oil

Instructions

  1. Steam carrots and sweet potato until soft. Saute the onion in the oil until soft then add your carrots and mix well. Add the oatmeal. Mix again add the orange juice and zest. Add chia seeds or egg.  Cook the entire mixture until it thickens and the moisture is greatly reduced. Chia seeds add extra nutrients plus thicken the mixture similar to the egg. TIP: you can cook them in your broth for more flavor and nutrients to the broth.  If you find the croquet falls apart, it is because you did not cook to remove enough moisture.

  2. Measure out approx. 2 tbsp or small cookie scoop of carrot mixture, roll it into a ball or flatten into a ¾" thick patty or form into a carrot shape. Arrange croquettes on parchment paper. Chill about 2 hours or more or freeze, so that croquettes are firm before breading.
  3. Gather 3 bowls or shallow dishes. Fill the first with the flour or bran, the second bowl with a well-beaten eggs, and the third bowl with panko and Parmesan (or bread crumbs). Carefully roll in each bowl starting with flour, eggs, and panko. Firmly press the panko into each patties.
  4. Frying: Heat ½ inch of oil over medium heat. Fry Croquettes in small batches, turning after about 1-1½ minutes. Each Croquette should be golden-brown within 2½-3 minutes.
  5. Baking: Preheat oven to 450F. Line baking sheet with parchment paper. Spray the croquettes with a little spray oil, this will help them be crispy without the oil from frying. Baked breaded bake Croquette for approximately 20 minutes, turn about every 5 minutes to make them crispy on all sides.  
  6. Serve immediately while they are still crunchy.
  7. *When the Croquette is a golf ball size and shape they will take a little longer to cook throughout, The Croquettes that have been pushed down with your hand or spatula to the 3/4 inch will cook more quickly. I recommend you make a test Croquettes to see how long it will take yours to turn out perfectly. Always drain on some paper towels to reduce any excess oil.
  8. Variations: Feel free to play around with all types of vegetable combinations to use used. You'll want a total volume of 1¾ - 2 cups of finely chopped veggies, potatoes, sweet potatoes, broccoli or whatever you like. Add an optional 1/4 cup of your favorite nut, minced.
  9. *Gnocchi in Carrot soup. Follow the Croquette recipe and add 2 Tbsp more of the oat bran. Roll the dough into a rope about 1/2 inch thick and cut at 1 inch long, roll over a fork or your finger and you have a perfect gnocchi or dumpling to add to soup. Place the Croquette or Gnocchi and gently over simmering soup briefly cook your gnocchi. If they are placed in boiling liquid they will fall apart and will fall apart if cooked for to long. They are wonderful in soup or cooked the gnocchi and top it with some butter and Parmesian cheese.

Recipe Notes

  • These are a few of the items in the CookingToday Store. Click on the image for more information.

    Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups     Black Clay, La Chamba Traditional Colombian Soup Bowl     Dowan Ceramic Mixing Bowls/Serving Bowl Set, Set of 3, Easy Storage Prep Bowl     Ninja Professional Blender (BL610)  
Nutrition Facts
Carrot Sweet Potato Croquettes
Amount Per Serving
Calories 381 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g
Monounsaturated Fat 10g
Cholesterol 14mg 5%
Sodium 87mg 4%
Potassium 117mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 5g 10%
Vitamin A 48%
Vitamin C 11%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Vegetable Strudel with Savory Red Bell Pepper Sauce

Absolutely Delicious Vegetable Strudel with

Savory Red Bell Pepper Sauce

 

The Vegetable Strudel is beautiful and absolutely delicious paired with the Red Bell Pepper Sauce will be the focal point for any dinner. This is a fantastic main vegetarian entrée or for a vegetable side dish. Fast to make and easy to make. Crispy and flaky on the outside and succulent on the inside, hard to beat.

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Vegetable Strudel with Red Pepper Sauce

This is a simple and elegant dish for a family dinner or a family feast.
Servings 8 servings
Calories 225 kcal
Author Laurie

Ingredients

Filling

  • 2 carrots juilienned
  • 2 zucchini juilienned
  • 1 yellow bell pepper juilienned
  • 1 red bell pepper juilienned
  • 1 onion thinly sliced
  • 4 plum tomatoes chopped
  • 2 cup Ricotta Cheese or 2 cups cooked rice
  • 3 garlic clove minced
  • salt and pepper to taste
  • 1 Tbsp basil in small pieces
  • 1 sheet puff pastry two crust recipe pie dough, Phyllo dough- Your choice
  • 2 Tbsp melted butter or olive oil
  • 1/4 cup Parmesan cheese *optional

Red Pepper Sauce

  • 4 red bell pepper roasted and chopped
  • 1 Tbsp olive oil
  • 1 shallots or onionm minced
  • 3 garlic clove minced
  • 1 cup white wine
  • 2 cup broth
  • salt and pepper to taste

Instructions

Vegetables

  1. Combine all of the ingredients and gently mix.
  2. Place the vegetables in the center of the dough going down lengthwise. View the dough as in thirds- the center for the vegetables.
  3. Fold up both of the ends of the dough, then fold over one dough side and enclose. Brush the egg wash to help seal the dough closed.
  4. The last third to cut into 1 inch strips facing the vegetables. Gently pull and take one of the strips completely across all of the dough filling and gently push at the bottom on the opposite side, angle gently pull to the opposite side. With the next strip do the same thing but cross over the first strip forming a big X. Do third with the remaining dough.
  5. Glaze the top, sprinkle with the Parmesan Cheese. Bake for 40 minutes at 375 degrees, until golden brown, Serve with Red Pepper Sauce.
  6. *Phyllo dough option: Separate the dough sheets and spread wit the butter. Layer about 5 or 6 sheets. Place on parchment paper or a greased baking sheet pan. Fold up the ends of the dough, roll one side of the dough over the filling, then roll the second layer of the dough over the first. You will have one compact package. Gently cut the serving side half through the dough. Bake as before. Serve with the Red Pepper Sauce if desired.

Red Pepper Sauce

  1. Roast the bell pepper, remove the blackend skin. Saute shallots and garlic 5 minutes. add wine and stock, reduce in half. Puree everything in food processor or blender. Add salt and pepper. Reheat and serve with Strudel.

Gluten Free Version

  1. Make as before but place in a casserole dish and bake as before. Easy Change and very good.

Recipe Notes

Nutrition Facts
Vegetable Strudel with Red Pepper Sauce
Amount Per Serving
Calories 225 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 27mg 9%
Sodium 421mg 18%
Potassium 309mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 12g 24%
Vitamin A 173%
Vitamin C 103%
Calcium 37%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Potato Herb Strudel with Fresh Tomato Sauce

Potato Herb Potato Herb Strudel with 

Fresh Tomato Sauce

Potato Herb Strudel with Fresh Tomato SauceThis is a fantastic and beautiful side dish, ideal for a vegetarian dish.  I like it with the Tomato Sauce, but this is optional, it is excellent both ways.

Thinly sliced potatoes, flavored with fresh rosemary and tossed with sour cream and cheese, are wrapped in puff pastry and baked until the potatoes are creamy and the pastry crisp. This strudel is best enjoyed straight out of the oven.. If you have leftovers the strudel reheats easily in the oven or microwave. You may make the strudel ahead of time and place it in the freezer and serve later, or make two small ones and freeze one and eat one now. You can make the strudel a day in advance and bake the next day.

 TIPS

  • You may use puff pastry but if you can not find it,  use a double recipe of pie crust. That also works well and so does using Fillo dough. Just because you do not have one thing go ahead and try another way. For example, add just a little extra milk and this is prefect in a casserole.
  • You can use most any of your favorite herbs: sage, dill, thyme, parsley, nutmeg, and chives would all be lovely.
  • Roll the pastry out and let it chill for at least a half an hour before proceeding with the recipe. This resting period will help it to rise even further during baking and be easier to handle.
  • Substitute a few sweet potatoes for the usual filling for a colorful orange and white filling.
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Potato Herb Strudel

This is a beautiful dish to make, very impressive to look at and extremely delicious.
Course Main Course, Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 651 kcal
Author Laurie

Ingredients

  • 1 lb puff pastry or a double flaky pie crust recipe
  • 2 lbs potatoes or with half sweet potatoes
  • 1 onion finely sliced
  • 1 red bell pepper jullianed
  • 1 to 1 1/2 cup Swiss cheese or Gruyere sliced or grated
  • 5 bacon *optional- strips cooked crisp drained and crumbled
  • 1 Tbsp parsley minced
  • 1 tsp fresh rosemary
  • 1/2 teaspoon garlic minced
  • 1 pinch nutmeg and white pepper
  • 1/2 tsp salt
  • 1 cup sour cream

Glaze

  • 1 egg
  • 1 to 2 Tbsp water
  • 1/4 cup Parmesan cheese

Tomato Sauce

  • 1 onion minced
  • 2 garlic cloves minced
  • 2 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 1/2 cup red wine
  • 1 pound tomatos cut in small chunks
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1 cup broth or water

Instructions

  1. Thinly slice the potatoes, onion and red bell pepper. Rinse the potatoes so that the starch is removed and the potato slices will be separate. Place in a bowl add the cheese, bacon, parsley, rosemary, garlic, nutmeg and salt. Toss with the sour cream. Beat the egg with the water in a small bowl.
  2. Roll out the puff pastry to about 12"x 18" on a piece of parchment paper. Place on a baking sheet pan. Place the potatoes in the center lengthwise. Cover with 1/3 of the dough and dampen with the egg wash. This will help seal the dough.
  3. With the remaining dough, cut into 1 inch wide strips. First fold ends to enclose the top and bottom ends. Then starting with the first strip pull gently so that it will reach to the other side of the the roll, at an angle. With the next strip do the same but in the opposite direction. You will be forming big X's. When you reach the end gently press down to secure. Add more egg glaze and toss the Parmesan cheese on top.
  4. Bake until golden, about 45 minutes at 350. To check if it is done, poke a knife in the center, the potatoes should be tender. It will be puffy and flaky and delicious. *Optional: Serve with the Tomato Sauce, on the bottom of the plate and the slice of strudel on top. Beautiful and delicious. Provecho!

Tomato Sauce

  1. Cut all of the vegetables. Toss onion and garlic in the oil and briefly cook add the tomatoes and tomato paste and herbs. Cook 15 minutes. Place everything in a food processor or blender and blend until smooth Serve hot.

Recipe Notes

Nutrition Facts
Potato Herb Strudel
Amount Per Serving
Calories 651 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 77mg 26%
Sodium 780mg 33%
Potassium 795mg 23%
Total Carbohydrates 51g 17%
Dietary Fiber 6g 24%
Sugars 6g
Protein 23g 46%
Vitamin A 39%
Vitamin C 107%
Calcium 39%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.