Here’s a dish that will definitely impress your holiday party guests. It features a savory phyllo strudel filled with mushrooms, Brussels sprouts, greens and chestnuts served with grilled carrots and onions and topped with a cranberry vinaigrette. This recipes is shared courtesy of Chef Sarah Stegner, co-chef/owner of Prairie Grass Cafe in Northbrook, IL. She created this dish as one of her special holiday dishes for this month at her restaurant.
Strudel Ingredients (serves 3 people):
- 4 sheets phyllo dough
- ¼ cup melted butter
- 1 cup sautéed mushrooms (cut in quarters, seasoned and sautéed until golden brown)
- 1 cup sautéed Brussels sprouts (trimmed, quartered, blanched, seasoned and sautéed until lightly browned)
- ¼ cup sautéed kale (trimmed, chopped, seasoned and sautéed until tender
- ¼ cup sautéed chestnuts (shells removed, blanched, seasoned and sautéed until tender, golden brown and just a little crunchy from the caramelization)
Cranberry Vinaigrette (makes about 1 cup)
Cranberry Sauce Ingredients:
- 6 oz. fresh cranberries
- ½ cup sugar
- ½ cup water
- 1 cup cranberry sauce
- 1 tbsp. cider vinegar
- 1 tbsp. grated orange zest
- 1 tbsp. orange juice
- 1 tbsp. honey
- 1 tsp Dijon mustard
- In a bowl, combine the sautéed mushrooms, Brussels sprouts, kale and chestnuts
- Spread the phyllo sheets out and cover them with a damp towel so the dough does not dry out. Take one sheet of phyllo dough and spread it on a cutting board or clean kitchen counter. Brush phyllo with a little melted butter. Repeat the process until four layers are stacked on top of each other with butter in between.
- Along one edge of the phyllo, spread the vegetables and chestnut mixture out in a line and sprinkle with salt and pepper. Starting from that edge, roll the phyllo into a tight log and brush with butter.
- Put the strudel log in the refrigerator for 1 hour (if you would like to chill the strudel longer you can).
- While the strudel is in the refrigerator, combine the water, sugar and cranberries in a saucepan and bring to a boil. Simmer for 10 minutes and then set the cranberry sauce aside to cool.
- After the strudel has chilled, cut it into 3 equal lengths and put the strudels on a baking pan. Bake at 375 degrees for 20 minutes or until golden brown.
- To make the vinaigrette, put the cranberry sauce, cider vinegar, grated orange zest, orange juice, honey and Dijon mustard in a blender and puree until smooth.
- Spread the vinaigrette on the plate, put the hot chestnut strudel on top of it and garnish with grilled heirloom carrots and onions.