Vegetable Strudel

Categories: None

Serves: 1 Servings

Ingredients:

1/2 c Julienne carrots
1/2 c Julienne celery
1/2 c Julienne zucchini
1/2 c Julienne red and green
-peppers
1 Minced shallot
1 tb Fresh thyme
1 tb Fresh basil
3 tb Canola oil
1/4 c White wine
1/4 c Boursin cheese or light
-cream cheese
Salt and pepper to taste
1 Box phyllo dough
1/4 c Margarine (melted) or canola
-oil

Instructions:
-----------------------------INFUSED TOMATO OIL-----------------------------
1 c Ripe tomatoes, chopped
2 c Olive oil or canola oil
CHAMPAGNE CAVIAR
-VINAIGRETTE:
1/4 c White balsamic vinegar
1/8 c Champagne
Juice of 1 lemon
1/2 c Olive oil
1/2 c Canola oil
1 ts Fresh dill, chopped
1 ts Beluga caviar

Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add
white wine, cook an additional five minutes. Remove from heat, add cheese
and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and
using pastry brush, brush with margarine or oil. Cut phyllo into 8-inch by
8-inch squares. Place the vegetable mixture in the bottom of the phyllo
square, fold over sides and roll up. Brush outside of strudels with
margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 15-18
minutes or until golden brown.

Yield: 8 8-inch strudels

Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat

INFUSED TOMATO OIL (Courtesy of Chef Scott Hunnel, Victoria & Albert's,
Florida ): Place tomatoes and oil in a pot and bring to a boil. Remove from
heat and cool. Once cooled, place oil and tomato mixture in a food blender.
Blend until well-blended. Strain through a sieve or cheesecloth. Yield: 2
cups

Nutrtional information per serving: Per tablespoon: 160 Calories, 18 grams
of fat

CHAMPAGNE CAVIAR VINAIGRETTE: Place vinegar, champagne and lemon juice in a
tall container. With an emulsion blender(can use regular househould
blender), blend slowly while adding both oils. Blend until emulsified;
vinaigrette will be slightly foamy but ingredients will not mix.

Fold in caviar and fresh dill.

Yield: 2 cups

Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1
grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of
Chef Scott Hunnel, Victoria and Albert's at Disney's Grand Floridian Beach
Resort)

RECIPE FOR HEALTH SHOW #RHE87

Posted to MC-Recipe Digest V1 #605 by Diana Stephens
on May 11, 1997

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