Boiled Sterzstrudel with Cream Spinach, Root Vegetables and Potato Straw

Creamed spinach: Heat butter until lightly browned, add flour and sweat briefly. Pour in milk and whipping cream, let it boil, add spinach, season.

Cut some root vegetables into small cubes and cook in salted water.

Cut raw potatoes into tender strips and bake in clarified butter until golden brown.

Sterzstrudel: knead all the ingredients into a soft dough, until a lot comes off the board and hands, brush the surface with a little bit of oil, form into a baking dish dusted with flour and rest for half an hour.

For the filling: sauté onion in butter and bring to a boil with milk. Mix in polenta and cook until soft, (about 3 min). Add the egg yolks to the hot mixture and season. Whip the egg whites and fold in.

For the strudel, roll out the dough very thinly, brush with egg, roll up with the quantity, form into small strudels and make in salted water.

Our tip: Use the young, tender spinach from the farmer’s market!

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