Vegetable Strudel with Chive Sauce

Wash, clean and chop the vegetables. Pour in soup and stew until soft.

Grate the cheese and mix with half of the yogurt and add to the vegetables. Season with salt and pepper.

Place strudel sheets on top. Spread vegetable mixture on front thirds and roll up. Moisten with a little water and bake at 180 °C (hot air) for 15 – 20 minutes.

For the chive sauce, season the remaining yogurt with chopped chives, garlic, salt and pepper.

Serve the vegetable strudel together with the chive sauce.

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