Chanterelle Potato Strudel with Dip

For the chanterelle potato strudel, fry the onion, add the cleaned chanterelle and let it fry until the liquid has boiled away. Cut the potatoes into cubes and cook them in a little vegetable soup with 1/2 chopped chili pepper.

Mix the potatoes with the chanterelles. Mix in 1/2 bunch of finely chopped parsley. Season with salt and pepper. Brush one strudel sheet with melted clarified butter, top with 2nd strudel sheet.

Spread half of the filling, sprinkle with grated cheese, roll up. Proceed in the same way with the 2nd strudel, brush both with the remaining clarified butter. Bake in the preheated oven at 180 degrees for about 25-30 minutes.

For the dip, mix the yogurt with the curd cheese until smooth. Chop the remaining parsley and mix with the chopped garlic cloves. Season to taste with salt and pepper.

Preparation Tip:

The chanterelle potato strudel gets a fine hearty spicy flavor if you make it with roasted bacon cubes.

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