en de it
ruebenkrautstrudel-kuerbishof

Silver beet strudel with goat cheese cream

Hearty vegetable strudel

Preparation

Roll out the pastry thinly and cut into 4 squares, all the same size. Grate the cooked potato and mix with the silver beets. Season with salt, pepper and thyme. Divide the silver beet mass among the pastry squares and fold into small strudels. Bake in an oven preheated to 190 °C for 15 minutes. Dissolve the goat cheese in the milk. Crush the pomegranate seeds in the mixer and add to the cream. Season with salt and pepper. Cut the silver beet strudel into slices and serve with the goat cheese cream.

Beer recommendation
We recommend the variety Helles Lager

Wine recommendation
We recommend Pinot Grigio.

Ingredients for

2 people
4 people
8 people
Silver beet strudel
150 g South Tyrolean silver beets
½ South Tyrolean potato, cooked
125 g pastry
Salt and pepper
Thyme

Goat cheese cream
75 g fresh goat cheese
1 dsp milk from South Tyrol
Salt and pepper
A few pomegranate seeds
Silver beet strudel
300 g South Tyrolean silver beets
1 South Tyrolean potato, cooked
250 g pastry
Salt and pepper
Thyme

Goat cheese cream
150 g fresh goat cheese
2 dsp milk from South Tyrol
Salt and pepper
A few pomegranate seeds
Silver beet strudel
600 g South Tyrolean silver beets
2 South Tyrolean potatos, cooked
500 g pastry
Salt and pepper
Thyme

Goat cheese cream
300 g fresh goat cheese
4 dsp milk from South Tyrol
Salt and pepper
A few pomegranate seeds
kuerbishof
This recipe comes from
Varesco family
Guggal 23/1, 39040 Anterivo