Breville BJE200C Carrot, apple and, celery strudels, Parsnip, herb and, polenta hot cakes

Carrot, apple and
	8
celery strudels

30g butter

1 small onion, finely chopped

41⁄2 cups carrot, apple and celery pulp, strained

(see juice recipe on page R3)

250g cottage cheese

2 tablespoons chopped fresh mint

1 egg, beaten

12 sheets filo pastry

60g butter, melted extra

1 cup grated fresh Parmesan cheese

1.Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste. Combine onion, carrot, apple and celery pulp, cottage cheese, mint and egg in a bowl. Mix well.

2.Cut filo sheets in half, place 3 sheets on bench, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying. Brush 1 sheet of pastry with extra butter, sprinkle with Parmesan cheese, top with another sheet of pastry, brush with butter, sprinkle with more cheese. Repeat with last sheet of pastry.

3.Place tablespoons of carrot mixture on one end of pastry, fold in sides and roll up like a swiss roll. Repeat with remaining pastry and pulp mixture. Place on a greased oven tray and bake at 200°C for 20-25 minutes or until golden.

Parsnip, herb and
	6
polenta hot cakes

2 cups parsnip pulp, strained

1⁄4 cup milk

2 eggs, separated

1⁄4 cup polenta (corn meal)

1⁄4 cup self-raising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon cajun seasoning

1 small red capsicum, finely chopped

1 tablespoon oil

1.Combine parsnip pulp, milk, egg yolks, self-raising flour, polenta, thyme, rosemary, cajun seasoning and red capsicum in a large mixing bowl. Beat egg whites until soft peaks form, fold into parsnip mixture.

2.Heat oil in a large frying pan, drop spoonfuls of mixture into pan. Cook for about 1 minute on each side or until golden.

Serve immediately.

R13