VEGETABLE STRUDEL

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflour
2-l/2 cups chopped fresh carrot
l/4 stick butter
l large onion, coursly chopped
2 garlic cloves, finely chopped
3 eggs
2 tsp. minced fresh parsley
l-l/2 tsp. dried basil, crumbled
l/2 tsp. dried crumbled tarragon
l tsp. salt – freshly ground pepper
l lbs. Swiss or cheddar cheese, shredded
l4 phyllo pastry sheets
6 tbsps. butter, melted
Hollandaise sauce
Combine broccoli, cauliflower & carrots in steamer. Place over boil-
ing water & steam until crisp-tender. Let cool slightly. Melt butter
in med. skillet over med. heat. Add onion & garlic. Cover & cook,
stirring occasionally, until golden, about l0 mins. Let cool slight-
ly. Combine eggs, parsley & seasonings in large bowl & beat well.
Add steamed veggies, onion mixture & cheese & mix gently but
thoroughly. Preheat oven to 375. Oil large baking sheet and set
aside. Place l phyllo sheet on work surface (cover remaining phyllo
with plastic wrap to prevent drying. Brush with melted butter. Stack
remaining sheets on top, brushing all but last sheet with butter.
Spread veggies 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. Transfer to prepared baking sheet. Brush
top with butter. BAke until golden, about 20=30 mins. Transfer to
heated platter & serve with Hollandise sauce.