Vegetable strudel with a cress sauce

Vegetable strudel with a cress sauce


Appliance used: V-Zug Combair-Steam SE
Cooking time: 30 minutes
Preparation: 40 minutes
Portions: 4




Vegetable strudel

  • 250 g broccoli
  • 2 ears of corn
  • 2 sweet peppers, red
  • 2 onions
  • 1 egg yolk
  • 100 g ricotta
  • 3 tsp sesame seeds, black
  • 100 g Sbrinz cheese, grated
  • Salt
  • Pepper
  • 60 g butter
  • 4 sheets of strudel pastry

Cress sauce

  • 200 g crème fraîche
  • 30 g cress
  • 1 tbsp lemon juice
  • Salt
  • Pepper



  1. Prepare the vegetables: Divide the broccoli into florets; cut the corn kernels from the ears of corn; skin the sweet peppers and cut into strips; peel and dice the onions. Place the vegetables in the perforated cooking tray and put it into the cold cooking space. Cook.
    Steaming 100°C for 15 Mins
  2. Mix the egg yolk, ricotta, Sbrinz and sesame seeds, season well with salt and pepper and add the cooled vegetables.
    (Pre-)heat cooking space to 220°C with Hot air + steaming
  3. Hot air + steaming 220°C for 15 Mins (butter)
  4. Mix all the ingredients for the sauce together and season with salt and pepper. Serve with the strudel.
Vegetable strudel with a cress sauce

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