Pumpkin Radicchio Strudel with Walnut Pesto

For the pumpkin-radicchio strudel with walnut pesto, peel the potatoes and boil salted water until soft, drain the water and let it steam out well.

Peel the pumpkin and cut into small cubes, finely chop the thyme. Sauté both in a little olive oil until the pumpkin is almost soft. Cut the radicchio into small cubes, the chives into fine rings.

Mash or pound the potatoes well. Mix in the pumpkin, chives and radicchio. Season with salt, pepper and a little nutmeg and stir in two eggs.

Lay out the puff pastry and spread the potato mixture on the wide side. Beat the remaining egg well with a fork and spread it on the puff pastry. Roll up the strudel well and close the ends.

Brush the strudel with the remaining egg and bake in a preheated oven at 160 °C for about 30 minutes until the strudel is golden brown.

Meanwhile, finely puree all ingredients for the walnut pesto in a food processor or mortar and season with salt and pepper.

Cut the finished strudel into pieces and arrange on a plate.

Season the Vogerlalat with oil, vinegar, salt and pepper, arrange next to the pumpkin-radicchio strudel in a raised position and serve the walnut pesto separately in a small bowl.

Preparation Tip:

For example, the pumpkin-radicchio strudel also fits yogurt sauce.

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