Light chicory casserole

Ingredients for 4 servings:

• 3 m.-large carrot(s)
• 1 large parsnip(s)
• 1 large onion(s)
• 2 tbsp vegetable oil
• 600 g jacket potatoes
• ½ bunch parsley or lovage
• 4 eggs, size L
• 3 tbsp milk
• 150 g cooked ham
• 150 g Emmental cheese
• 3 chicory
• 1 tsp lemon juice

Instructions

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

a filling casserole with not so many calories

Boil the potatoes with their skins on in plenty of salted water, peel them, and dice them. Meanwhile, peel and dice the onion, carrots, and parsnips. Heat 1 tablespoon of oil in a pan and fry the onion and diced vegetables until translucent. Chop the parsley or lovage. Mix the sautéed vegetables with the potatoes and parsley, season with salt and pepper. Coarsely grate the cheese and cut the ham into strips. Remove the chicory leaves and wash them in warm water to draw out the bitter substances. Mix the remaining oil with the lemon juice. Brush the casserole dish and the chicory leaves with it. Line the bottom of the casserole dish with chicory leaves, spread some of the ham on top. Spread half of the potato mixture on top and sprinkle with cheese. Repeat with the next layer, reserving some of the cheese. Whisk the eggs with the milk and season with salt and pepper. Spread the egg wash over the vegetables and sprinkle with the remaining cheese. Bake the casserole on the middle rack at 180°C (top/bottom heat) for 30 minutes. Tip: If the prepared casserole has been refrigerated, you can place it in the oven while it heats up. The cooking time of approximately 30 minutes begins when the oven reaches 180°C.