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RECIPES – FIBER FAVORITES
CARROT, APPLE AND
CELERY STRUDELS
Serves 4
30g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp,
strained
(See Recipe - Fresh Starts)
½ lb (250g) cottage cheese
2 tablespoons chopped fresh mint
1 x egg, beaten
12 sheets filo pastry
2oz (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.
2. Combine onion, carrot, apple and
celery pulp, cottage cheese, mint and
egg in a bowl. Mix well.
3. Cut filo sheets in half, place 3 sheets
on bench, cover remaining pastry with
greaseproof paper, then a damp cloth to
prevent drying.
4. 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.
5. 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.
6. Place on a greased oven tray and bake
at 400°F (200°C) for 20-25 minutes or
until golden.
PARSNIP, HERB AND POLENTA
HOT CAKES
Serves 6
2 cups parsnip pulp, strained
¼ cup milk
2 x eggs, separated
¼ cup polenta (corn meal)
¼ cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red bell pepper, finely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg
yolks, self raising flour, polenta, thyme,
rosemary, Cajun seasoning and red bell
pepper in a large mixing bowl.
2. Beat egg whites until soft peaks form,
fold into parsnip mixture.
3. 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.
JE98XL_IB_Issue1,09.indd 39 16/12/09 11:27 AM