Old MacDonald's Potato Box Recipes
Potato, Leek And Roquefort Strudel Ingredients Potato, Leek And Roquefort Strudel 2 medium Yukon Gold potato, peeled, sliced, (1/8" thick) 1 tbsp butter 1 large onion, sliced 3 leek, light part only, washed thoroughly, and, finely, sliced 2 sprigs fresh thyme, chopped 1/4 cup fresh chopped chives 2 sprigs fresh tarragon, chopped 2 tbsp sour cream 1 tbsp lemon juice 4 oz Roquefort cheese, or any kind of blue cheese), crumbled 5 sheet phyllo pastry 3 tbsp olive oil, for brushing, phyllo 1 egg, white salt and pepper, to taste 1/2 head fennel, sliced 1 tsp butter 1/2 cup tomato sauce 2 tbsp 35% cream Directions Potato, Leek And Roquefort Strudel 1.Preheat oven to 375 F. 2.Cook potatoes by immersing in cold water in a medium pot on high heat. Bring water to the boil, add salt and reduce to medium heat. Cook uncovered until potatoes are tender, about 8-10 minutes. Drain and set aside. 3.Meanwhile, sauté onion with leeks and thyme in butter on medium high until golden and caramelized, stirring frequently. This process should take about 20 minutes. Remove from heat and add the chopped chives, tarragon, sour cream and lemon juice. Combine the leek mixture with the potatoes while both are still warm. Break potatoes up gently with a wooden spoon. Cool mixture and season with salt and freshly ground pepper. Add the crumbled blue cheese and blend leaving chunks of cheese intact. Adjust seasoning. 4.Line a baking sheet with parchment paper and brush 1 sheet of phyllo with olive oil. Turn phyllo with long side horizontally in front of you. Repeat with remaining phyllo sheets brushing with oil each time. Lay potato mixture along bottom edge of phyllo horizontally, leaving about 1 1/2 inches on either side to tuck strudel in. Brush strudel with egg white along all edges to create a seal when baking. Begin rolling strudel like a jelly roll away from you. After first turn tuck edges in and continue to roll. Brush strudel with olive oil or some melted butter for better colour. 5.Bake in oven at 375 F for about 20 - 25 minutes or until golden and flaky. Remove and slice while still warm. 6.Sauté fennel in 1 tbsp of butter. Add tomato sauce and cream. Simmer until fennel is tender, 5 minutes. Pour sauce over strudel and serve.

Old MacDonald's Potato Box Recipes

Potato, Leek And Roquefort Strudel

Ingredients

Potato, Leek And Roquefort Strudel
2 medium Yukon Gold potato, peeled, sliced, (1/8" thick)
1 tbsp butter
1 large onion, sliced
3 leek, light part only, washed thoroughly, and, finely, sliced
2 sprigs fresh thyme, chopped
1/4 cup fresh chopped chives
2 sprigs fresh tarragon, chopped
2 tbsp sour cream
1 tbsp lemon juice
4 oz Roquefort cheese, or any kind of blue cheese), crumbled
5 sheet phyllo pastry
3 tbsp olive oil, for brushing, phyllo
1 egg, white
salt and pepper, to taste
1/2 head fennel, sliced
1 tsp butter
1/2 cup tomato sauce
2 tbsp 35% cream

Directions

Potato, Leek And Roquefort Strudel
1.Preheat oven to 375 F.
2.Cook potatoes by immersing in cold water in a medium pot on high heat. Bring water to the boil, add salt and reduce to medium heat. Cook uncovered until potatoes are tender, about 8-10 minutes. Drain and set aside.
3.Meanwhile, sauté onion with leeks and thyme in butter on medium high until golden and caramelized, stirring frequently. This process should take about 20 minutes. Remove from heat and add the chopped chives, tarragon, sour cream and lemon juice. Combine the leek mixture with the potatoes while both are still warm. Break potatoes up gently with a wooden spoon. Cool mixture and season with salt and freshly ground pepper. Add the crumbled blue cheese and blend leaving chunks of cheese intact. Adjust seasoning.
4.Line a baking sheet with parchment paper and brush 1 sheet of phyllo with olive oil. Turn phyllo with long side horizontally in front of you. Repeat with remaining phyllo sheets brushing with oil each time. Lay potato mixture along bottom edge of phyllo horizontally, leaving about 1 1/2 inches on either side to tuck strudel in. Brush strudel with egg white along all edges to create a seal when baking. Begin rolling strudel like a jelly roll away from you. After first turn tuck edges in and continue to roll. Brush strudel with olive oil or some melted butter for better colour.
5.Bake in oven at 375 F for about 20 - 25 minutes or until golden and flaky. Remove and slice while still warm.
6.Sauté fennel in 1 tbsp of butter. Add tomato sauce and cream. Simmer until fennel is tender, 5 minutes. Pour sauce over strudel and serve.