Title: Vegetable strudel (bon appetit/july 1983)
 Categories: Vegetables, Vegetarian
      Yield: 6 Servings
 
      3 c  Chopped fresh broccoli
      3 c  Chopped fresh cauliflower
  2 1/2 c  Chopped carrots
      2 tb Butter
      1    Large onion, coarsely chopd
      3    Eggs
      2 ts Minced fresh parsley
  1 1/2 ts Dried basil, crumbled
    1/2 ts Dried tarragon, crumbled
      1 ts Salt
           Freshly ground pepper
      1 lb Swiss or cheddar, shredded
     14    Phyllo sheets
      6 tb Butter, melted
           Sesame seeds, optional
      1    Recipe Hollandaise Sauce
 
  Combine broccoli, cauliflower and carrots in steamer.
   Place over boiling water and steam until crisp tender. Let cool
  slightly. Melt butter in medium skillet over medium heat. Add onion
  and garlic. Cover and cook, stirring occasionally, until golden.  Let
  cool slightly. Combine eggs, parsley and seasoning in large bowl and
  beat well. Add steamed vegetables, onion mixture, and shredded
  cheese. Mix gently but thoroughly. Preheat oven to 375.  Oil large
  baking sheet and set aside. Place 1 phyllo sheet on work surface
  (cover remaining phyllo with plastic wrap to prevent drying.)  Brush
  with melted butter. Stack remaining phyllo sheets on top, brushing
  all but the last sheet with butter. Spread vegetable mixture onto
  dough, leaving 3" border on all sides.  Fold in short ends of dough,
  then fold in long sides, overlapping at center. Brush with butter to
  seal. Carefully transfer strudel to prepared baking sheet. Brush top
  with butter. Sprinkle with sesame seed if desired.
   Bake until golden, about 20 to 30 minutes.  Transfer to heated
  platter and serve immediately.  Accompany with Hollandaise sauce.