Parsnips – Spinach – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large parsnips
- 500 g spinach leaves
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon oil (olive oil)
- Seasoned Salt
- 120 ml cream
- 1 egg (s)
- 100 g cheese (rated Emmentaler)
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the parsnips and cut into thin slices. Cook in the sieve insert over steam for 3-4 minutes.
- Wash and roughly chop the spinach. Peel the onion and garlic and chop finely. Fry briefly in heated olive oil. Add the spinach and let it collapse with the lid closed. Season to taste with herb salt and pepper.
- Mix the cream with the egg, grated cheese and salt.
- Grease a baking dish and add half of the spinach. Cover with parsnips and sprinkle with the remaining spinach. Pour the cream and cheese mixture over it. Bake in a preheated oven at 200 degrees for about 30 minutes.
- 1 bread unit / serving
- Parsnips are available at the weekly market or at organic farmers - a fine, wholesome winter vegetable.
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