Crispy Vegetable Strudel with Mild Yogurt-Herb Dip

In the later weeks of pregnancy, the baby often presses on the stomach, making smaller, lighter meals especially comfortable. This vegetable strudel provides valuable nutrients through the colorful vegetables and is easy to digest. The cooling yogurt dip adds a mild refreshment.

Ingredients (for 2 to 3 portions)

• 1 roll of ready-made strudel or puff pastry (from the refrigerated section)
• 400 g mixed vegetables (such as carrots, zucchini, parsnips)
• 1 tablespoon olive oil
• 100 g cream cheese (made from pasteurized milk)
• 1 pinch of salt and mild herbs of your choice
• For the dip: 150 g plain yogurt (pasteurized)
• 1 handful of fresh herbs (like parsley or dill)

Preparation

1. Preheat the oven to 200 degrees Celsius (or 400 degrees Fahrenheit).
2. Wash and cut the vegetables into very fine cubes or strips.
3. Sauté the vegetables in a pan with the olive oil for about five minutes until soft.
4. Mix the cooled vegetables with the cream cheese, a little salt, and the herbs.
5. Unroll the dough on a baking sheet and spread the filling in the center.
6. Fold in the edges, roll up the strudel, and bake it for 25 minutes until golden brown.
7. Meanwhile, mix the yogurt with the finely chopped fresh herbs for the dip.

Good to know

The strudel is wonderful eaten cold the next day or briefly warmed up in the oven. You can easily adapt the vegetables depending on the season and your preferences.

When it's hard

If you are experiencing heartburn, certain vegetables might be less well-tolerated. In this case, simply use mild varieties like carrots or parsnips and avoid spicy seasonings.

Note

If you have questions about your nutrition during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.