This Potato Strudel with Vegetables and Herbs reminds me of spring. Flaky puff pastry dough is stuffed with a potato and vegetable filling that is loaded with fresh herbs. It makes for a flavorful and satisfying vegetarian main course and would be the perfect addition to any brunch table as well.
When you think of strudel you probably think of a dessert like apple strudel but savory strudel recipes are also very popular in Austria, having been handed down from the times of the Hapsburgs. My Greek style Spinach and Feta Strudel has been on the blog for years and I still make it on the regular.
I find strudels really practical as a main dish because you can clean up the kitchen and make a salad while they are baking and then dinner is a relaxed meal.
When my kids were younger and I had to pick them up from school, it was great to have the strudel baked and cooling on the counter while I ran to get them and we could have lunch as soon as we walked in the door, hangry breakdowns averted. Gotta love meals that make me feel like the best, most put-together and organized mom ever. If only strudel were always the answer.
Potato Strudel with Vegetables & Herbs
- 14 ounces (400g) starchy potatoes preferably cooked the day before
- 1 medium onion finely chopped
- 1 pressed garlic clove
- 1 ½ tablespoons (20g) butter
- 3 ½ ounces (100g) carrots
- 5 ounces (150g) frozen peas
- 1 bunch (1 ¾ ounces or 50g) fresh flat-leafed parsley
- 1 bunch (¾ ounce or 25g) fresh chives
- 3 ½ ounces (100g) sour cream
- 1 egg yolk
- Grated nutmeg, salt & pepper
- 1 puff pastry sheet, (about 9 ½ ounces or 270g) thawed but chilled
- 1 lightly beaten egg yolk for brushing the top
Preheat oven to 350°F (180°C).
Boil the potatoes. Peel and grate cooked potatoes into a large bowl.
Peel the carrots, chop into small pieces and cook in lightly salted boiling water just until tender. As soon as the carrots are done, add peas to carrot water to thaw then drain both in a sieve and set aside.
Using the same pot, melt the butter and cook the onions and garlic in the butter on low heat until translucent. Add the onions and garlic to the potatoes. Finely chop the parsley and chives and add them to the potatoes as well. Add the sour cream and egg yolk. Add grated nutmeg, salt and pepper and stir mixture well. Season to taste. Stir in carrots and peas.
Unfold the puff pastry on a baking sheet. Place the potato filling on the pastry and shape with your hands into a long log. Fold the pastry over the filling and pinch edges to seal. Brush strudel with beaten egg yolk. Bake for 30 minutes until golden brown.