Tuber and beetroot casserole with feta cheese

Ingredients for 3 servings:

• 4 beets (butter beets)
• 4 carrots
• 2 sweet potatoes
• 1 kohlrabi
• 600 g pumpkin flesh
• 1 chili pepper(s)
• 2 tbsp sour cream
• 2 tbsp cream
• ½ bunch parsley
• 250 g feta cheese
• 1 tsp, levelled cumin, ground
• e.g. coriander, ground
• e.g. nutmeg, grated
• n. B. Salt
• n. B. Pepper, colorful
• some oil for frying
• e.g. fat, for the casserole dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Vitamins in winter

Peel the vegetables and cut them in the Paysanne style (do not dice them, but achieve the shape by cutting a slice into four pieces, for example). Finely chop the parsley. Deseed and finely dice the chili pepper. Sauté the vegetables in a little oil until slightly softened (about 15 minutes). Add the parsley, chili pepper, cumin, coriander, nutmeg, salt, and pepper. Remove the pan from the heat. Stir in the sour cream and cream, and season to taste. Transfer the mixture to a greased, shallow ovenproof dish (e.g., a round pie dish). Crumble the feta cheese and spread it over the vegetables. Bake at 180°C for about 30-40 minutes, until the feta crumbs turn golden brown. Lamb’s lettuce goes wonderfully with this.