Summary

Ingredients

• 2 strudel sheets made from spelled flour
• 250 g spelled (spelled rice)
• water
• 3 cloves garlic, finely grated
• 3 potato (s), cooked
• 450 g veetables (e.. carrots, celery, zucchini, ), finely rated
• 1 cup sour cream
• 1 onion (s), red
• 2 egg (s)
• 50 g cheese, rated
• 1 tablespoon butter
• 0.5 ½ bunch parsley, finely chopped
• salt and pepper

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Instructions

1. Stand the potatoes and cook for 20 minutes. Boil the spelled rice with twice the amount of water for 20 minutes, this can also be done the day before.
2. Dice the onion, fry in butter, add the grated vegetables and fry for 3 - 4 minutes, then remove from the heat and let cool down. Mix the cooked spelled rice with the vegetables that have cooled down in the meantime, add plenty of salt and pepper and allow to cool further.
3. In the meantime, peel the potatoes, quarter them and cut into 3 - 4 mm thick slices. Add to the spelled rice and vegetable mixture.
4. In a container with a fork, bubble off the eggs well, mix in the sour cream, the grated cheese, the 3 cloves of finely grated garlic and 1/2 bunch of parsley.
5. Mix the cream-egg mixture well with the spelled-vegetable mixture, season again if necessary with salt and pepper. Spread the mixture over the two strudel dough, roll up, prick with a fork and bake at 200 ° C top / bottom heat for about 30 minutes.