Cauliflower Parsnip Casserole

5 from 6 votes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 22 kcal



  • 1 head Cauliflower fresh
  • 2 Piece. Parsnips
  • 2 Pcs. Potatoes

Encore (but doesn't have to be)

  • 4 piece Smoked belly (rest)
  • 6 small slices Cooked ham (remainder)
  • 1 middle Peeled garlic clove
  • 1 medium sized Fresh shallot
  • 1 medium sized Don'T forget salt, pepper


  • 3 piece Eggs fresh from the neighbour's nest (chicken nest)
  • 1 cups Cream
  • 1 cups Nutmeg grated
  • Cheese to cover something at hand

1 baking dish

  • Butter for the baking dish


The preparation of the vegetables

  • I divide the cauliflower into the florets, if thicker ones I cut a cross cut into the end of the stem so they all cook evenly. I peel the parsnips and put them with the cauliflower, as well as the 2 potatoes. Steam them for a good 15-20 minutes. I turn the oven 180 ° on the middle rail. Convection or upper and lower heat as you like it. Go on
  • Cut the ham and the smoked belly into small cubes, sauté the garlic in a pan and add the shallot cut into small pieces. It shouldn't shine and turn brown. The cauliflower with its companions should now be ready. Take out, cut the parsnips and potatoes into slices. The shape made from butter.
  • In the bottom layer I put the potato and the root, and the cauliflower comes on top. Mix the cream with the fresh eggs well, don't forget the spices and pour them over the vegetables. Last but not least, put the cheese on top, maybe a few tomatoes with it and put it in the oven. Time indicated above
  • Now you can set the table and devote yourself to something else. I hope I haven't forgotten anything this time, if so, then you just write to me, right?


Serving: 100gCalories: 22kcalCarbohydrates: 3.3gProtein: 1.5gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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