Old MacDonald's Potato Box Recipes
Potato Strudel With Dill Sauce Ingredients 2 x Yukon Gold potatoes, cut into ¼-inch (6 mm) cubes 1 tbsp unsalted butter, plus 1 tablespoon (15 mL plus 15 mL) 1 tbsp olive oil, plus 1 tablespoon (15 mL plus 15 mL) 1 cup finely diced onion (250 mL) 1 clove garlic, minced 4 cups button mushrooms, diced (1 L) 2 cups shiitake mushrooms, stemmed and sliced (500 mL) 2 tbsp white vermouth (30 mL) 2 tbsp chopped fresh oregano (30 mL) 2 tbsp chopped fresh thyme (30 mL) 2 tbsp chopped fresh Italian parsley (30 mL) Kosher salt Freshly ground black pepper 1/2 cup soft chèvre (125 mL) 3 sheets phyllo dough 1/2 cup clarified butter, melted (125 mL) Dill Sauce, recipe follows Directions 1.Special equipment: pastry brush 2.Preheat oven to 400 degrees F (200 degrees C). 3.In a large pot of salted water boil the potatoes until tender, about 5 minutes. 4.Drain the potatoes and set aside in a large bowl. 5.In a large skillet melt 1 tablespoon (15 mL) of butter with 1 tablespoon of olive oil and sauté the onion and garlic until soft. 6.Add the button mushrooms and sauté until lightly browned. 7.Add this mixture to the bowl with the potatoes. 8.Melt the remaining butter and oil in the same skillet and sauté the shiitake mushrooms until golden; add to the potatoes. 9.Pour the white vermouth into the hot skillet and simmer for 30 seconds. 10.Add the vermouth, oregano, thyme and parsley to the potato and mushroom mixture. 11.Season to taste with kosher salt and pepper. 12.Crumble the soft chèvre into the potato and mushroom mixture and gently combine. 13.Lay 1 sheet of phyllo on a clean, dry surface and brush with clarified butter. 14.Continue layering with 2 more sheets of phyllo, brushing each sheet with clarified butter. 15.Place the mushroom mixture across the lower third of the phyllo layers. 16.Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder. 17.Place the strudel on a parchment paper-lined baking tray. 18.Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes. 19.Bake for 15 minutes, then reduce the heat to 350 degrees F (180 degrees C). Bake for 15 minutes longer, until golden brown. 20.Cut the strudel into 6 slices and serve with the warm Dill Sauce

Old MacDonald's Potato Box Recipes

Potato Strudel With Dill Sauce

Ingredients

2 x Yukon Gold potatoes, cut into ¼-inch (6 mm) cubes
1 tbsp unsalted butter, plus 1 tablespoon (15 mL plus 15 mL)
1 tbsp olive oil, plus 1 tablespoon (15 mL plus 15 mL)
1 cup finely diced onion (250 mL)
1 clove garlic, minced
4 cups button mushrooms, diced (1 L)
2 cups shiitake mushrooms, stemmed and sliced (500 mL)
2 tbsp white vermouth (30 mL)
2 tbsp chopped fresh oregano (30 mL)
2 tbsp chopped fresh thyme (30 mL)
2 tbsp chopped fresh Italian parsley (30 mL)
Kosher salt
Freshly ground black pepper
1/2 cup soft chèvre (125 mL)
3 sheets phyllo dough
1/2 cup clarified butter, melted (125 mL)
Dill Sauce, recipe follows

Directions

1.Special equipment: pastry brush
2.Preheat oven to 400 degrees F (200 degrees C).
3.In a large pot of salted water boil the potatoes until tender, about 5 minutes.
4.Drain the potatoes and set aside in a large bowl.
5.In a large skillet melt 1 tablespoon (15 mL) of butter with 1 tablespoon of olive oil and sauté the onion and garlic until soft.
6.Add the button mushrooms and sauté until lightly browned.
7.Add this mixture to the bowl with the potatoes.
8.Melt the remaining butter and oil in the same skillet and sauté the shiitake mushrooms until golden; add to the potatoes.
9.Pour the white vermouth into the hot skillet and simmer for 30 seconds.
10.Add the vermouth, oregano, thyme and parsley to the potato and mushroom mixture.
11.Season to taste with kosher salt and pepper.
12.Crumble the soft chèvre into the potato and mushroom mixture and gently combine.
13.Lay 1 sheet of phyllo on a clean, dry surface and brush with clarified butter.
14.Continue layering with 2 more sheets of phyllo, brushing each sheet with clarified butter.
15.Place the mushroom mixture across the lower third of the phyllo layers.
16.Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder.
17.Place the strudel on a parchment paper-lined baking tray.
18.Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
19.Bake for 15 minutes, then reduce the heat to 350 degrees F (180 degrees C). Bake for 15 minutes longer, until golden brown.
20.Cut the strudel into 6 slices and serve with the warm Dill Sauce