Parsnip and beetroot casserole

Ingredients for 4 servings:

• 300 g parsnip(s)
• 500 g potatoes
• 1 beetroot
• 250 ml milk
• 150 g leek, cut into rings
• 1 bell pepper(s), yellow
• 2 cloves garlic
• 1 onion(s), alternatively red onion or shallot
• 200 g Gouda, grated
• 1 shot of white wine if needed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 30 minutes

light cuisine

Wash and peel the parsnips and potatoes, and cut into bite-sized pieces. Boil the parsnips and potatoes for about 5 minutes. Peel and dice the beetroot. Peel and finely chop the onion and garlic. Trim and dice the bell pepper. Briefly fry everything in a pan along with the leek rings. Deglaze with a dash of white wine, if desired. Place the parsnips, potatoes, and fried vegetables in a casserole dish and season with salt and pepper. Pour the milk over the dish and sprinkle everything with the grated cheese. Cook in a preheated oven at 175°C (top/bottom heat) for about 50 minutes. Serve hot. Tip: Add chili to taste.