Carrot casserole

Ingredients for 3 servings:

• 600 g carrot(s)
• 300 g leek
• 1 bunch of spring onions
• 1 tbsp rapeseed oil
• 100 g feta cheese
• 100 ml vegetable stock
• 250 ml milk
• 3 eggs
• 1 tbsp thyme, dried
• 4 tbsp panko or breadcrumbs
• 1 sprig of parsley
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 180 degrees Celsius (top/bottom heat). Grease a casserole dish. Peel the carrots and slice them thinly. Trim and slice the leeks and spring onions. Cut the feta cheese into small pieces. Heat the oil and sauté the vegetables (carrots, leeks, and spring onions) for 5 minutes. Let cool slightly, then stir in the cheese. Season lightly with salt and pepper. Pour everything into the casserole dish. Mix the vegetable stock with the milk, eggs, and thyme, and season with salt and pepper. Pour over the vegetables and sprinkle with the breadcrumbs. Bake in the oven for 45 minutes. Finely chop the parsley, sprinkle over the casserole, and serve.