Parsnip and spinach casserole

Ingredients for 2 servings:

• 400 g parsnip(s), cleaned
• 240 g leaf spinach, frozen, drained and slightly squeezed
• 1 tbsp butter
• 2 tbsp onion(s), finely diced
• 1 medium-sized garlic clove(s), finely chopped
• 60 g cream
• 60 g milk
• 60 g cheese, grated
• 1 egg(s), size M
• some nutmeg
• Salt and pepper from the mill
• some fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the trimmed parsnips into approximately 1/2 cm thick slices and blanch in boiling, lightly salted water for about 3 minutes. Then remove and rinse with cold water. Sauté the diced onion and garlic in the butter, add the spinach, and season with salt, pepper, and nutmeg. Mix the cream, milk, egg, and cheese and season lightly. Grease a baking dish, add half of the parsnips, and season with salt, pepper, and nutmeg. Arrange the spinach and the remaining parsnips on top and season lightly. Pour the cheese sauce over the dish and bake in the oven at 180°C (top/bottom heat) for 30-35 minutes.