Name: Crispy Vegetable Strudel with Mild Herb Sour Cream
Total time: 45 min
Yield: 4

Introduction

This crispy vegetable strudel is a wonderful meal for the second trimester of pregnancy. The colorful vegetables provide valuable vitamins, while the mild herb sour cream adds a pleasant freshness. The dish can be easily adapted to your own taste and is not too heavy on the stomach.

Ingredients

For 2 to 3 portions, you will need the following ingredients:

1 package of refrigerated puff pastry or strudel dough
400 grams of mixed vegetables (such as carrots, zucchini, and bell peppers)
1 tablespoon of olive oil
100 grams of cream cheese (made from pasteurized milk)
150 grams of sour cream (made from pasteurized milk)
2 tablespoons of fresh herbs (like parsley or chives)
A little salt, pepper, and a pinch of nutmeg

Instructions

Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
Wash, peel, and cut the vegetables into thin strips or small cubes.
Heat the olive oil in a pan and gently sauté the vegetables for about five minutes.
Stir the cream cheese into the slightly cooled vegetables and season mildly with salt, pepper, and nutmeg.
Roll out the dough on a baking sheet and spread the vegetable mixture in the center.
Fold in the edges of the dough, roll up the strudel, and bake for about 25 minutes until golden brown.
Meanwhile, mix the sour cream with the herbs and serve as a dip with the finished strudel.

Good to know

The strudel also tastes excellent cold the next day and is perfect for a light lunch. You can easily swap out the vegetables depending on the season and your personal preferences.

If things are feeling difficult right now

If you are experiencing heartburn or a sensitive stomach, you can skip the bell peppers and choose mild vegetables like carrots and parsnips instead. Simply leave out strong spices and enjoy several small slices spread throughout the day.

Note

If you are ever unsure about which foods are best for you during pregnancy, you can always reach out to your obstetrician, gynecologist, or midwife for guidance.

Ingredients

For 2 to 3 portions, you will need the following ingredients:

1 package of refrigerated puff pastry or strudel dough

400 grams of mixed vegetables (such as carrots, zucchini, and bell peppers)

1 tablespoon of olive oil

100 grams of cream cheese (made from pasteurized milk)

150 grams of sour cream (made from pasteurized milk)

2 tablespoons of fresh herbs (like parsley or chives)

A little salt, pepper, and a pinch of nutmeg

Instructions

Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).

Wash, peel, and cut the vegetables into thin strips or small cubes.

Heat the olive oil in a pan and gently sauté the vegetables for about five minutes.

Stir the cream cheese into the slightly cooled vegetables and season mildly with salt, pepper, and nutmeg.

Roll out the dough on a baking sheet and spread the vegetable mixture in the center.

Fold in the edges of the dough, roll up the strudel, and bake for about 25 minutes until golden brown.

Meanwhile, mix the sour cream with the herbs and serve as a dip with the finished strudel.