Vegetable mince strudel with béchamel sauce

Ingredients for 2 servings:

• 175 g flour
• 1 egg(s)
• 1 tbsp oil
• Water
• Salt
• 1 egg yolk
• 1 small zucchini
• 1 large carrot(s)
• 1 small red bell pepper(s)
• 100 g mushrooms
• 200 g blue cheese, milder (e.g. Bavaria blue)
• 250 g minced meat, mixed
• 1 garlic clove(s)
• 1 egg(s)
• possibly breadcrumbs
• salt and pepper
• nutmeg
• 40 g butter
• 40 g flour
• 400 ml milk
• Salt
• nutmeg
• lemon juice
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and chop the zucchini, carrot, bell pepper, and mushrooms, then fry them in a little oil. Remove the rind from the blue cheese and mash it. Mix the vegetables with the minced meat, cheese, egg, and chopped garlic clove, adding breadcrumbs if desired, until the mixture reaches a pleasant consistency. Season with salt, pepper, and nutmeg (generously!). Knead the flour, egg, salt, oil, and water into a dough and roll it out thinly. Spread the vegetables on the dough, roll the dough up, and brush with the egg yolk. Bake the strudel at around 200°C for about 40 minutes. For the sauce, heat the butter, stir in the flour, and sweat until lightly browned. Slowly pour in the milk and bring to a boil. Season with salt, nutmeg, lemon juice, and sugar. We like the sauce best when it’s still very creamy, so it’s more of a dip. If in doubt, use more liquid.