Parsnip and carrot casserole with nuts

Ingredients for 4 servings:

• 400 g carrot(s)
• 400 g parsnip(s)
• 2 rosemary sprigs
• 4 garlic cloves
• 4 cm orange peel, organic
• 100 g hazelnuts, walnuts or sunflower seeds
• 100 g crème fraîche
• 2 eggs
• Salt
• pepper, black pepper, ground pepper
• Paprika powder, hot
• 150 g mountain cheese, spicy, grated
• Butter for the mold

Instructions

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

If you add potatoes, it is a wholesome, vegetarian meal

Clean, peel, and quarter the carrots and parsnips lengthwise. Bring a little water to a boil in a large pot and add salt. Add the root vegetables and simmer gently over high heat for about 1 minute; drain. Grease a shallow dish with butter. Add the vegetables to the dish. Preheat the oven to 200 degrees Celsius. Finely dice the rosemary, garlic cloves, and orange zest and sprinkle over the vegetables. Finely chop the hazelnuts or walnuts; the sunflower seeds can be left whole. Mix the crème fraîche with the eggs, season with salt, pepper, and paprika. Stir in the cheese and pour over the vegetables. Finally, sprinkle the nuts over the vegetables and bake the casserole in the hot oven for about 30 minutes. If you want to serve this casserole as a full meal, quarter 400g of potatoes, pre-cook them with the vegetables, and continue with the recipe.