Turnip and sweet potato casserole

Ingredients for 4 servings:

• 4 turnips
• 1 large sweet potato(s)
• 2 eggs
• 150 ml cream or similar
• 2 tsp dried herbs, e.g. Cafe de Paris, Herbes de Provence, Italian herbs or similar
• 150 g feta cheese
• 50 g smoked ham cubes, optional
• salt and pepper

Instructions

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

Wash the turnips and remove the green parts. Peel the sweet potato. Cut both into approximately 5 mm thick slices, or half slices depending on the size. Cut the feta cheese into approximately 1 cm pieces, or smaller if desired. Mix everything together with the ham cubes (I use lean), and place them in a suitable casserole dish. Whisk the eggs with the cream (I use Cremefine 7%, slightly more than the eggs), the herbs, and spices, and spread over the casserole. Bake in an oven preheated to 160°C (top/bottom heat) for approximately 1 hour on the middle rack. Tasting notes will help you determine the desired doneness. Note: Without the ham cubes, the casserole makes a delicious side dish for meat dishes (for greater efficiency, I also cook the meat in the oven, such as a braised dish, roast, roast chicken, etc.). Quantities can easily be adjusted to taste. If you have some marinated asparagus, I think it goes perfectly with it.