John Myers
Ingredients for 3 servings:
- 150 g pasta
- 150 g fennel
- 150 g carrot(s)
- 300 ml milk
- 150 g cheese
- 3 eggs
- 3 tbsp herbs, finely chopped
- some salt
- some pepper
Instructions
Working time approx. 33 minutes; Total time approx. 33 minutes
Carrot – fennel – pasta – casserole
Cook the pasta in salted water according to the package instructions until al dente, then drain. In the meantime, wash the fennel, trim, third, and cut into 3 mm thin strips. Peel the carrots, trim, and cut into 3 mm thick slices. Cook the vegetables in salted water or in a sieve for 9 minutes until al dente, drain, and mix with the pasta. Grease a baking dish and preheat the oven to 210°C. Whisk the eggs, add the milk, cheese, and herbs, and season well with salt and pepper. Place the vegetable noodles in the dish, pour the topping over them, and bake in the oven for 30-33 minutes. Note: This recipe was developed by the mathematician Professor Dreizahn. As you can see, he had a certain affinity for the number 3, because all of the ingredients and numbers are divisible by 3.
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