Summary

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

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Instructions

1. 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.
2. Cook the pasta according to the instructions on the packet. Then drain through a sieve.
3. 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.
4. Bake the whole thing in a preheated oven at 190 ° C for about 30 minutes. Serve immediately.
5. Tips: I usually use blue cheese for cheese because of its spicy taste, but sheep cheese does too.
6. You can also chop sausage and add it (salami, send whatever the fridge has).