Recipe - Vegetable Strudelred Pepper Coulis

STRUDEL
3 cup Minced broccoli
2 cup Minced asparagus
2 cup Matchstick cut carrots
4 cup Shredded savory cabbage
2 cup Red bell pepper, julienned
2 cup Yellow squash, julienned cut
One fourth cup Red onion, chopped
3 cup Sliced shiitake mushrooms
5 Sheets phyllo sheets
Nonstick cooking spray
Three fourths cup Red pepper coulis

RED PEPPER COULIS
2 cup Diced red bell peppers
One half cup Diced onion
1 One half cup Veg broth
4 dr Tobasco sauce
2 dr Worchestersire sauce
1 pn White pepper
1 teaspoon Minced fresh (or to taste)

In a large pot, bring two cups of water to a boil over high heat. Add
vegetables, lower heat, cover pot and allow to cook 2 to 3 minutes. Remove
from heat, remove vegetables from water and pour vegetables into a large
bowl of ice water. Remove vegetables after 30 seconds and place in a
colander to drain.

Preheat oven to 350 degrees. Layer five sheets of phyllo on work surface,
spraying each layer with nonstick vegetable spray. Arrange well drained
vegetables lengthwise along one long edge of phyllo sheets, leaving about 1
One half inches on each end. Fold the 1 One half inch sides in, overlapping the
vegetables to enclose ends of the filing. Roll the phyllo and filling over
itself to form a strudel roll. Transfer seam down to a baking sheet and
spray the strudel roll lightly with nonstick spray.

Bake 25 minutes OR until golden brown.

While strudel is baking, make the red pepper coulis. Allow strudel to stand
out of oven for five minutes before slicing and serving.

Cut strudel roll into four equal portions, spread two tablespoons on the
bottom of each serving plate and arrange strudel on top of coulis.

For Red Pepper Coulis: (Makes 8 servings)

In a medium pan, combine red bell peppers, onion and vegetable stock. Bring
to a boil, lower heat and simmer. Remove from heat and cool slightly for
five minutes. Place in a blender and process until pureed, then strain
through a sieve. Add remaining ingredients and mix well. Serve warm.

HINT: assemble strudel on parchment paper and transfer paper/strudel to
baking sheet.

Signature Recipe of Bernd Schmitt, Executive Chef Canyon Ranch Tuson Ariz.

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Oct 20, 98