Curried Root Vegetable Strudel

• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 teaspoon curry powder
• Large pinch cayenne pepper
• 1 tablespoon grated ginger
• 1 tablespoon grated orange rind
• 1 1/4 teaspoons salt, plus more to taste
• 1/4 teaspoon fresh pepper, plus more to taste
• 2 small celery roots, trimmed, peeled and chopped
• 2 parsnips, trimmed, peeled and chopped
• 1 turnip, trimmed, peeled and chopped
• 4 carrots, trimmed, peeled and chopped
• 3 cups chicken broth
• 6 cabbage leaves, blanched until wilted, drained, heavy center rib removed
• 1/4 cup pine nuts
• 1 tablespoon grated Parmesan

1. Heat the olive oil in a large saucepan.
2. Add the onion and garlic.
3. Cook over medium-low heat until soft, about 5 minutes.
4. Stir in all other ingredients, except cabbage, pine nuts and Parmesan.. Simmer gently until tender, about 20 minutes.
5. Drain vegetables, reserving the cooking liquid.
6. Set aside 1 1/2 cups of the vegetables.
7. Place the remaining vegetables in the bowl of a food processor.
8. Add 1/2 cup of the reserved broth; discard the remaining 1/2 cup.
9. Process until smooth, stopping to scrape sides of bowl.
10. Preheat oven to 350 degrees.
11. Place 5 of the cabbage leaves in a circle inside a 9-inch round deep dish, allowing half of each leaf to hang over the edge of the dish.
12. Spread 2/3 of the vegetable puree over the cabbage in the bottom of the dish.
13. Place the remaining cabbage leaf over the puree.
14. Stir the reserved vegetables and the pine nuts into the remaining puree.
15. Spread this mixture over the cabbage.
16. Fold the overhanging leaves in over the filling.
17. Sprinkle the top with the Parmesan.
18. Bake for 25 minutes.

olive oil, onion, garlic, curry powder, cayenne pepper, ginger, orange rind, salt, fresh pepper, celery roots, parsnips, carrots, chicken broth, cabbage, pine nuts, parmesan

Taken from cooking.nytimes.com/recipes/6441 (may not work)