Vegetable Strudel With Cream

Who doesn't love eating comfort food with added health benefits? Get tons of nutrients, vitamins, and your daily dose of vegetables in this tasty strudel. 

2 medium onions, chopped
2 clove garlic, finely chopped
1 tbsp chopped ginger
2 tbsp olive oil
1 carrot, peeled and julienned
1 whole cabbage, finely chopped
1 red bell pepper, cleaned and julienned
3 oz oyster mushrooms, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp finely diced chile
4 oz chopped spring onions
3 oz white wine (optional) water
salt and pepper, to taste
9 sheets phyllo dough
1 egg, beaten for sealing (optional) water
2 oz fresh coriander, chopped
1 medium lemon, juice and zest
4 oz creme fraîche

1. Preheat oven to 350 degrees.


2. In a large skillet, over medium heat, sauté the onions, garlic, and ginger in olive oil. 


3. Add the carrots, cabbage, and bell pepper. Stir well. Then add the oyster mushrooms, and let cook for about five minutes. 


4. Now add the soy sauce, oyster sauce, chile, and spring onions. Deglaze with wine. Adjust seasonings. Bring to a boil, and let simmer for another five minutes. 


5. Sieve the mixture and set aside to cool. Save the liquid.


6. On a flat surface, lay three phyllo dough pieces on top of each other, fill with mixture, seal the ends with egg was and roll. Repeat (this should make about three rolls). 


7. Place the rolls in a buttered oven pan and bake for 15-20 minutes. Adjust oven heat.


8. Now, in a sauce pan, bring the liquid to a boil and add the coriander, lemon, and zest. Let mixture reduce to about half. Set aside to cool. Whisk together with the cream.


9. To serve, place a slice of strudel on a plate and spoon a generous amount of cream mixture on top.