Title: Vegetable Strudel
Categories: Entree Lowfat Phyllo
Yield: 4 Servings

EAT MORE, WEIGH LESS;ORNISH
1	lg	Artichoke heart; julienned
1/2	c	Carrot; julienned, blanched
1	c	Leek (white part only); julienned and blanched
1/2	c	Green beans; sliced in 2" lengths, blanched
1/2	c	Fennel bulb; julienned, blanched
1/2	c	Celery; julienned, blanched
1/2	c	Apple; peeled, seeded, julienned
1	tb	Parsley; chopped
1	tb	Basil; chopped
1	tb	Tarragon, fresh; chopped
		Salt and pepper
4		Phyllo dough sheets, fat- free, oil-free
1		Egg white
1/2	ts	Poppy seeds
		Parchment paper
		Shallot and mustard sauce

Preheat the oven to 425 degrees.

In a large bowl, combine the artichoke, carrot, leek, green beans, fennel, celery, mushrooms, and apple. Ad the parsley, basil and tarragon. season to taste with the pepper and salt. Toss well to distribute the herbs and seasonings.

Place the phyllo sheets on a clean dry 15 x 19" ug peice of parchment paper. Quickly spread the vegetable mixture over the center of the sheet, leaving a 2" ug border on each side.

Brush the borders of the phyllo with the egg white androll the phyllo into a cylinder starting at one of the 18" ug sides. Brush the underside of the 2 ends with egg white andfold the ends under the cylinder to seal. Brush the top of the cylinder with egg white and sprinkle the poppy seeds over it.

Using parchment paper to help lift it, carefully transfer the finished cylinder to a baking sheet. Bake for 20 mintues, or unt8il golden brown. Slice into pieces and serve warm with the Shallot and Mustard Sauce.

Serving: 3/4 cup 153 calories 1.4 g fat 0.1 mg chol 385.2 mg sodium w/o added salt, 8% of calories from fat

Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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