Leftover Cheesy Vegetable Strudel | Crispy Homemade Dish

Chop the leftover cooked or steamed mixed vegetables (e.g. carrots, parsley root, celery, or peas) into small cubes if necessary, and drain them thoroughly.

Heat a little butter in a skillet and sauté the finely chopped onion and minced garlic until translucent. Remove from the heat, sprinkle with sweet paprika, and let it cool slightly.

In a large mixing bowl, toss together the vegetables, sautéed onion mixture, grated Trappist cheese, breadcrumbs, and finely chopped fresh parsley. Mix in 1 egg and 2 tablespoons of sour cream, then season with salt and freshly ground black pepper.