Parsnip and spinach gratin

Ingredients for 4 servings:

• 2 large parsnips
• 500 g leaf spinach
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• herb salt and pepper
• 120 ml cream
• 1 egg(s)
• 100 g Emmental cheese, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

also for diabetics

Peel the parsnips and cut into thin slices. Cook in a sieve over steam for 3-4 minutes. Wash the spinach and roughly tear it apart. Peel the onion and garlic and finely dice them. Sauté briefly in heated olive oil. Add the spinach and let it wilt with the lid closed. Season with herb salt and pepper. Mix the cream with the egg, grated Emmental cheese, and salt. Grease a baking dish and add half of the spinach. Cover with the parsnips and scatter the remaining spinach over it. Pour the cream and cheese mixture over it. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 30 minutes. 1 BE per serving. Tip: Parsnips are available at the weekly market or from organic farmers – a delicately flavorful, wholesome winter vegetable.