Parsnip and Spinach Casserole

First of all, for information: I saw the recipe on the broadcast of "Our Country" and tried it out with my quantities. This casserole is suitable both as a main course - possibly with a small salad - or very good as a starter! By the way, parsnips are very healthy, have a lot of vitamins, are easy to digest and do not contain any allergenic substances such as yellow beets.

First, the parsnips are peeled and cut into slices - about 1/2 cm. Boil these in salted water for about 3 minutes and then drain.

The spinach is cleaned and sorted - the onion is cut into small cubes. Heat a tablespoon of oil in a saucepan, sweat the onion cubes and add the washed spinach, put the lid on it and let it fall together. Season with a little salt and pepper.

In the meantime, grease an ovenproof dish with butter, fill in half of the cooked parsnips and season with nutmeg, add the cooked spinach leaves and sprinkle the other half of the parsnips on top, also season with a little nutmeg and pepper from the mill.

For the cheese sauce, whisk together the milk, cream and the two eggs. The old Gouda - but any hard cheese such as Emmental, Bergkäse, Gruyere etc. is suitable - is freshly grated and also stirred into the sauce. Season the whole thing with salt and pepper and pour over the casserole.

Bake in a preheated oven at 180 ° for approx. 30 minutes.

7th