This is a rather eclectic recipe, adapted from chef Jon Gatewood's original , which he created over 20 years ago because he had some vegetarian clients to attend to. His recipe was for an appetizer, with strudel dough (rather than puff pastry, which I used). He also made several, thin strudels, which were cut into bite-sized pieces, but I made it as a main.
Ingredients:
1 pkt (500 gms) puff pastry
1 tbsp butter
350 gms (about 3 cups) grated carrot
1 medium onion, grated or chopped very fine
2 tbsps grated ginger
12 asparagus spears, blanched
1 glass sauvignon blanc or chardonnay
1 tbsp gin
50 gms honey
1 egg, beaten
salt and white pepper to taste
Method:
Ingredients:
1 pkt (500 gms) puff pastry
1 tbsp butter
350 gms (about 3 cups) grated carrot
1 medium onion, grated or chopped very fine
2 tbsps grated ginger
12 asparagus spears, blanched
1 glass sauvignon blanc or chardonnay
1 tbsp gin
50 gms honey
1 egg, beaten
salt and white pepper to taste
Method:
- Place the puff pastry on a floured surface and roll it out a little thinner.
- Melt the butter in a large pan and add the carrots, onions and ginger. Stir fry until the carrots have changed colour from bright orange to dull. Add the wine and gin. Cook on high until the liquid evaporates.
- Add the honey, season with salt and pepper, and set aside .
- While you are cooking the carrots, blanch the asparagus spears for about 3-4 minutes, then drain and set aside.
- Heat the oven to 375-400 F
- Spread the carrot mixture on the pastry, leaving about 1"space at the edges. Place the asparagus spears on top. Pour the beaten egg over the mixture. Roll up the pastry, tucking in the sides, until you have a roll. Place the roll, seam side down, on a baking sheet and cook for about 20 minutes, until the pastry is browned on top.
- Serve hot or cold.