Fennel – parsnip – pasta – gratin

Ingredients for 2 servings:

• 1 fennel
• 2 parsnips
• 30 g butter
• 200 g pasta (spirelli)
• 100 g cheese of your choice
• 2 eggs
• 50 ml milk or cream
• 1 tsp breadcrumbs
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Simple casserole for winter vegetables

Chop the parsnips and fennel. Melt the butter in a casserole dish (I use a Jena glass one) on the stovetop. Brown the fennel and parsnips in the butter. Cook the pasta according to the package instructions. Then drain through a sieve. Cut the cheese into small pieces or crumble it (e.g., if using feta cheese). Mix the pasta, vegetables, and cheese in the casserole dish. Whisk the eggs with the milk and spices and pour over the casserole. Sprinkle the breadcrumbs on top. Bake in a preheated oven at 190°C for about 30 minutes. Serve immediately. Tips: I usually use blue cheese for its tangy flavor, but feta cheese will do, too. You can also chop up sausage and add it (salami, chicken, whatever you have in the fridge).