Vegetable strudel with a cress sauce

250 g broccoli

2 ears of corn

2 sweet peppers

red

2 onions

Prepare the vegetables: divide the broccoli into florets; cut the corn kernels from the ears of corn; skin the sweet peppers and cut into strips; peel and dice the onions. Place the vegetables in the perforated cooking tray and put it into the cold cooking space. Cook.

Dampning 100°C i 15 Min.

Tilbered

1 egg yolk

100 g ricotta

3 tsp sesame seeds

black

100 g Sbrinz cheese

grated

Salt

Pepper

Mix the egg yolk, ricotta, Sbrinz and sesame seeds, season well with salt and pepper and add the cooled vegetables.

(For)varm ovnrummet til 220°C i Varmluft med damp

60 g butter

4 sheets of strudel pastry

Sæt retten ind

Varmluft med damp 220°C i 15 Min.

200 g crème fraîche

30 g cress

1 tbsp lemon juice

Salt

Pepper

Mix all the ingredients for the sauce together and season with salt and pepper. Serve with the strudel.