First prepare the filling.
For the filling, finely dice the bacon, render, add breadcrumbs and fry until golden.
Boil vegetables in salted water until soft, strain and let cool. Clean and wash mushrooms, cut into thin slices and sauté in a little butter.
Mix vegetables, mushrooms, parsley and eggs well and season with salt, pepper and nutmeg.
Preheat the oven to 180 °C.
Spread out strudel dough, sprinkle two thirds with a little flour and spread the mixture on top. Fold up the edges, roll up the strudel and place it on a baking tray lined with baking paper.
Brush the vegetable strudel with oil, sprinkle with some cheese and bake for 40 minutes.
Preparation Tip:
The vegetable strudel can also be prepared without bacon.
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