Vegetable Strudel with Herb Sauce From Zwettl Abbey

1 pinch : salt 2 soup spoons light butter 1 teaspoon parsley, chopped 2 soup spoons spring herbs, chopped.

For the filling, sauté vegetables in light butter, remove from stove. Stir in sour cream with egg and parmesan until well blended. Season with salt, pepper and parsley and cool.

Knead the ingredients for the dough together, rest for 2-3 hrs. Then roll out 1mm thin and cut into a rectangle about 22cm wide. Spread filling evenly on it and wrap it up. Brush with beaten egg and bake at 180 degrees for about 40 min.

For the sauce, melt butter, sweat flour in it, add soup and boil. Season to taste, stir in sour cream and kitchen herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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