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CARROT, APPLE AND
CELERY STRUDELS
Makes 8
30g butter
1 small onion, finely chopped
4
1
⁄
2
cups carrot, apple and celery
pulp, strained
(see juice recipe on page 22)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
1. Melt butter in a saucepan, add onion,
cook for 2-3 minutes, or until soft,
seasoning to taste. Combine onion,
carrot, apple and celery pulp, cottage
cheese, mint and egg in a bowl. Mix well.
2. Cut filo sheets in half, place 3 sheets on
bench, cover remaining pastry with
greaseproof paper, then a damp cloth to
prevent drying. Brush 1 sheet of pastry
with extra butter, sprinkle with
Parmesan cheese, top with another
sheet of pastry, brush with butter,
sprinkle with more cheese. Repeat with
last sheet of pastry.
3. Place tablespoons of carrot mixture on
one end of pastry, fold in sides and roll
up like a swiss roll. Repeat with
remaining pastry and pulp mixture. Place
on a greased oven tray and bake at 200°c
for 20-25 minutes or until golden.
PARSNIP, HERB AND
POLENTA HOT CAKES
Serves 6
2 cups parsnip pulp, strained
1
⁄
4
cup milk
2 eggs, separated
1
⁄
4
cup polenta (corn meal)
1
⁄
4
cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks,
self-raising flour, polenta, thyme,
rosemary, cajun seasoning and red
capsicum in a large mixing bowl. Beat
egg whites until soft peaks form, fold
into parsnip mixture.
2. Heat oil in a large frying pan, drop
spoonfuls of mixture into pan. Cook for
about 1 minute on each side or
until golden.
Serve immediately.
32
RECIPES - FIBRE FAVOURITES cont’d