Fennel – Parsnips – Noodle – Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 fennel
- 2 parsnips
- 30 g butter
- 200 g pasta (Spirelli)
- 100 g cheese your choice
- 2 egg (s)
- 50 ml milk or cream
- 1 teaspoon breadcrumbs
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the parsnips and fennel into small pieces. Melt the butter in a baking dish (I`ll use one made from Jena glass) on the stove. Fry the fennel and parsnips in the butter.
- Cook the pasta according to the instructions on the packet. Then drain through a sieve.
- Cut or crumble the cheese into small pieces (e.g. with sheep`s cheese). Mix the pasta, vegetables and cheese in the baking dish. Whisk the eggs with the milk and spices and pour over the casserole. Scatter the breadcrumbs on top.
- Bake the whole thing in a preheated oven at 190 ° C for about 30 minutes. Serve immediately.
- Tips: I usually use blue cheese for cheese because of its spicy taste, but sheep cheese does too.
- You can also chop sausage and add it (salami, send whatever the fridge has).
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