Root vegetable strudel with herb oil
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Cooking tools:
- Mixing bowl
- Kitchen towel
- Rolling pan
- Rolling pin
- Wide-bottomed pan
- Saucepan
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cup
- Spoon
- Whisk
- Kitchen scale
- Plate
Ingredients
- 4 tbsp ground hazelnuts
- 250 g white flour
- 1 eggs
- 1 garlic cloves
- ½ leek
- 300 g carrots
- 300 g celeriac
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp olive oil
- a little pepper
- ½ tsp salt
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