Summary

Ingredients

• 750 g turnip (s)
• 500 g potato (s)
• 2 leeks
• salt and pepper
• Nutmeg, grated
• Paprika powder, noble sweet
• 200 g sheep cheese
• 1 clove garlic
• 100 ml cream
• 100 ml milk
• 3 egg (s)
• 30 g sesame seeds
• 2 tablespoon butter
• Parsley, finely chopped

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Instructions

1. Peel the beetroot and cut into pieces. Peel and wash the potatoes, prepare the leek and cut both into slices. Cook the potatoes and beets in salted water for about 10 minutes, after 5 minutes add the leek. Strain and drain the vegetables and season with salt, pepper, nutmeg and paprika. Preheat the oven to 180 degrees (convection 160 degrees).
2. Dice the cheese.
3. Peel the garlic, cut in half and rub it into a greased baking dish. Add the vegetables and cheese.
4. Mix the cream with milk, eggs, salt, pepper, nutmeg and paprika and pour over it. Roast the sesame seeds and sprinkle on top. Cover with flakes of butter and bake for about 25 minutes.
5. Sprinkle with parsley and serve.