Summary

Ingredients

• 750 g carrot (s)
• 750 g celeriac
• salt and pepper
• possibly Harissa
• 1 bunch spring onion (s)
• 1 bunch chives
• 200 g sour cream
• 3 egg (s)
• 150 g cheese, rated
• Fat, for the shape
• 3 tablespoon milk

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Instructions

1. Clean and wash the carrots and celery and cut into fine slices. Layer in a greased baking dish (I almost always use olive oil). Season well with salt and pepper. Clean and wash the spring onions, cut into small pieces and sprinkle over the vegetables. Wash the chives and cut into the baking dish with scissors. Mix the sour cream with milk and eggs, season with salt and pepper (variant: if you like it a little more spicy, pack a harissa seasoning mix with it hmmmm!). Pour the sour cream mixture over the vegetables and sprinkle with cheese.
2. Bake the casserole in a preheated oven at 170 ° C for about 25 minutes. The vegetables then remain crisp.
3. If you prefer it soft, you should either pre-cook the vegetables or cover the casserole and leave in the oven for another 15 minutes.