Summary

Ingredients

• 400 g carrot (s)
• 400 g parsnip (s)
• 2 sprig rosemary
• 4 garlic clove (s)
• 4 cm orange peel, organic
• 100 g hazelnuts, walnuts or sunflower seeds
• 100 g crème fraîche
• 2 egg (s)
• salt
• Black pepper, ground in a mortar
• Paprika powder, hot as rose
• 150 g mountain cheese, spicy, rated
• Butter for the mold

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Instructions

1. Clean, peel and quarter the carrots and parsnips. Bring some water to the boil in a large saucepan and season with salt. Let the root vegetables boil over a high heat for about 1 minute; pour off.
2. Spread butter on a flat dish. Put the vegetables in the pan. Preheat the oven to 200 degrees. Finely dice the rosemary, garlic cloves and orange peel and sprinkle over the vegetables. Finely chop the hazelnuts or walnuts, the sunflower seeds can be left whole.
3. Mix the crème fraîche with the eggs, season with salt, pepper and paprika powder. Stir in the cheese and pour over the vegetables. Finally, pour the nuts over the vegetables and bake the casserole in the hot oven for about 30 minutes.
4. If you want to serve this casserole as a full dish, cut another 400 g potatoes into quarters, pre-cook them with the vegetables and continue with the recipe.