Equipment
Ingredients
Roasted Vegetables
- 200 g carrot, peeled and diced into 1cm cubes
- 200 g parsnip, peeled and diced into 1cm cubes
- 200 g turnip, peeled and diced into 1cm cubes
- 30 ml olive oil
- salt
- black pepper
Spiced Puree Binder
- 15 ml olive oil
- 150 g yellow onion, roughly chopped
- 3 garlic, minced
- 15 g ginger, peeled and grated
- 200 g celery root, peeled and roughly chopped
- 10 g curry powder
- 250 ml chicken broth
- 1 orange, zested and juiced
Mix-ins and Assembly
- 50 g pine nuts, lightly toasted
- 60 g parmesan cheese, freshly grated
- 320 g puff pastry, thawed if frozen, kept chilled
- 1 egg, beaten, for egg wash
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Toss the diced carrot, parsnip, and turnip with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet and roast at 200 degrees Celsius or 400 degrees Fahrenheit for 25 minutes until tender and caramelized at the edges. Remove from the oven and set aside to cool.
While the roots roast, heat olive oil in a pan over medium heat. Add the chopped onion, garlic, ginger, and celery root. Saute for 8 minutes until the onions are soft and translucent.
Stir the curry powder, orange zest, orange juice, and chicken broth into the pan. Bring the liquid to a simmer, cover, and cook for 15 minutes until the celery root is completely soft and falling apart.
Transfer the celery root and broth mixture to a blender. Puree until completely smooth, scraping down the sides as needed. If the mixture is too wet, return it to the pan and cook for an additional 3 minutes to evaporate excess moisture. The puree must be thick enough to hold its shape.
In a large mixing bowl, fold the roasted root vegetables, toasted pine nuts, and grated Parmesan cheese into the thick celery root puree until evenly distributed.
Transfer the filling mixture to the refrigerator to chill for at least 20 minutes. It is critical that the filling is completely cool to the touch before it comes into contact with the pastry.
Roll out the puff pastry sheet on a lightly floured surface. Spoon the chilled vegetable filling in a compact log down the center of the pastry, leaving a 3cm border at the ends. Fold the short ends inward, then roll the long edges over the filling to create a sealed log.
Carefully transfer the strudel, seam side down, to the parchment-lined baking sheet. Brush the entire exterior with the beaten egg wash. Score the top diagonally with a sharp knife to allow steam to escape, and sprinkle with a small pinch of extra Parmesan cheese.
Bake the strudel at 200 degrees Celsius or 400 degrees Fahrenheit for 35 minutes, rotating the pan halfway through, until the pastry is puffed, flaky, and deep golden brown.
Remove the strudel from the oven and allow it to rest on the baking sheet for 10 minutes. This allows the puree binder to set up slightly, ensuring clean slices.
Chef's Notes
- Cooling the filling is absolutely non-negotiable. Hot filling will melt the butter layers in the puff pastry before it hits the oven, resulting in a dense, greasy crust.
- For the smoothest puree, ensure the celery root is cut evenly and cooked until it mashes easily with a fork. Any toughness will result in a grainy binder.
- Toasting the pine nuts beforehand enhances their buttery flavor and ensures they remain distinct against the soft root vegetables.
- Scoring the pastry serves a crucial function beyond aesthetics; it creates necessary vents that allow steam to escape, preventing the entire structure from bursting.
- Always apply egg wash right before the strudel enters the oven, keeping the pastry chilled right up until the baking phase to achieve maximum lift.
Storage
Refrigerator: 3 days — Store wrapped loosely in foil to maintain pastry integrity. Reheat in the oven, not microwave, to restore crispness.
Freezer: 1 month — Freeze unbaked strudel tightly wrapped in plastic wrap and foil. Bake from frozen, adding 15 minutes to the baking time.
Reheating: Reheat slices on a baking sheet at 175C/350F for 10-15 minutes until warmed through and crisp.
