*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Chopped fresh broccoli
    3       c            Chopped fresh cauliflower
    2 1/2   c            Chopped carrots
    2       tb           Butter
    1                    Large onion, coarsely chopd
    3                    Eggs
    2       ts           Minced fresh parsley
    1 1/2   ts           Dried basil, crumbled
      1/2   ts           Dried tarragon, crumbled
    1       t            Salt
                         Freshly ground pepper
    1       lb           Swiss or cheddar, shredded
   14                    Phyllo sheets
    6       tb           Butter, melted
                         Sesame seeds, optional
    1                    Recipe Hollandaise Sauce
   Combine broccoli, cauliflower and carrots in steamer.
    Place over boiling water and steam until crisp
   tender. Let cool slightly. Melt butter in medium
   skillet over medium heat. Add onion and garlic. Cover
   and cook, stirring occasionally, until golden.  Let
   cool slightly. Combine eggs, parsley and seasoning in
   large bowl and beat well. Add steamed vegetables,
   onion mixture, and shredded cheese. Mix gently but
   thoroughly. Preheat oven to 375.  Oil large baking
   sheet and set aside. Place 1 phyllo sheet on work
   surface (cover remaining phyllo with plastic wrap to
   prevent drying.)  Brush with melted butter. Stack
   remaining phyllo sheets on top, brushing all but the
   last sheet with butter. Spread vegetable mixture 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. Carefully transfer
   strudel to prepared baking sheet. Brush top with
   butter. Sprinkle with sesame seed if desired.
    Bake until golden, about 20 to 30 minutes.  Transfer
   to heated platter and serve immediately.  Accompany
   with Hollandaise sauce.
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