Beetroot and Apple Casserole
A beetroot and apple casserole made with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 fresh beetroot
- 5 ripe apples
- 3 eggs
- 350 ml heavy cream (at least 30% fat)
- 75 g grated Parmesan
- 150 g crème fraîche
- Salt
- ground pepper
- nutmeg
- 100 g whole peeled walnuts
- fat for greasing the dish
- 1 sprig of parsley
Instructions
-
1.
Preheat the oven to 200°C (400°F) with upper and lower heat. Wash, peel (best with disposable gloves as the red color is hard to remove from hands), and slice the beetroot thinly. Peel the apples, core them with a corer, and slice thinly.
-
2.
Whisk the eggs with the cream, Parmesan, and crème fraîche; season with salt, pepper, and nutmeg. Fold in the walnuts. Layer the apple and beet slices in a greased baking dish in a brick‑like pattern, then pour the egg‑cream mixture over them until about three‑quarters of the apples and beet are covered.
-
3.
Bake in the preheated oven for 35–40 minutes until golden brown. Remove, garnish with a sprig of parsley, and serve.
