Vegetable Strudel in Cilantro Sauce
by:
For Diabetic
ingredients
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serves: 10
1 kg Tomato
1 clove of Garlic
2 leaves of Thyme
15 Cl Olive Oil
10 grams Sugar
6 grams of fine salt
2 grams of white pepper
200 grams Coriander
15 Cl Olive Oil
6 grams of fine salt
2 grams of white pepper
300 grams of Carrot
250 grams of Pumpkin
250 grams of Mushrooms
400 grams of spinach
700 grams of Big Alfa Potato
10 Chambray Onions
10 Branches of parsley
10 Branches of Thyme
20 grams of salt
5 grams of White Pepper
10 Cl Olive Oil
50 grams Colored Tortilla
2 grams of Cumin
Servings Per Recipe: 10
Amount per Serving
Calories: 218
- Total Fat: 7.6 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1122.2 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 14.9 g
- Sugars: 7.2 g
- Protein: 8.6 g
preparation
1. Preparing Cilantro Sauce
2. • Wash and disinfect the cilantro, boil water in a sauce pan, blanch the cilantro rapidly cool it in ice water.
3. • Blend the cilantro with the olive oil; add salt and pepper, strain fine.
4. Preparing Confit Tomatoes
5. • Boil water in a sauce pan, place the tomatoes for 15 seconds in poaching then cool in cold water.
6. • Peel and slice the tomatoes in half, remove seeds then strain
7. • Place the tomatoes on a baking tray, add the olive oil, the thyme leafs, the garlic clove filleted, season with salt and pepper.
8. • Bake for 45 minutes at 130 ° C, 15 minutes before done cooking add the sugar on top. When done remove from oven and let cool.
9. Preparation of puff pastry
10. • Wash and disinfect all legumes.
11. • Cook the spinach in a hot pan with olive oil and allow cooling after cooking.
12. • Peel and cut carrots with a Japanese mandolin sliced style tagliatelle. Cook the carrot slices in salted water, cool them in ice water.
13. • Slice the squash (only the green skin), boil the slices in salted water, and cool them in the same way.
14. • Peel and cut the alpha potatoes into slices half a centimeter thick and disk as 8 cm. in diameter, cooked in salted water.
15. • Filet the mushrooms and sauté with a little olive oil, season with salt and pepper.
16. • Peel the chambray onions and cook in salted water, cool them.
17. • Fry the parsley leaves. Cut the color tortillas into thin julienne, frying and seasoning.
18. • Sauté all vegetables besides potatoes individually with olive oil, add the chopped thyme, season with salt and pepper. Add the cumin powder to the carrots
19. Mounting
20. • Place 10 rings of 8 cm. diameter in a baking dish with a paper star.
21. • Successively place the potato slices, the carrots, the squash, the mushrooms and spinach.
22. • Finish with the confit tomato, chambray onion garnish cut in half, parsley leaves and colored chips.
23. • Finally add the cilantro sauce around.
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