Carrot-Parsnip Gratin

Ingredients

• 550 g carrots
• 500 g parsnips
• Salt
• 3 sprigs rosemary
• 3 cloves garlic
• 1 piece untreated orange peel
• 100 g shredded low-fat Gouda (20% fat)
• 220 g sour cream
• 3 eggs
• black pepper (ground)
• Sweet Paprika Powder
• Cayenne pepper
• 80 g sunflower seeds
• 30 g hazelnuts

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Line a baking dish with parchment paper. Peel the carrots and parsnips, then cut them lengthwise into quarters. Boil in salted water for about 1 minute, drain, and let them dry well.

2. 2.

   Peel the rosemary leaves and finely chop them together with the peeled garlic and orange peel. Mix this with the vegetables and place them in the dish. Whisk half of the cheese with sour cream and eggs. Season with salt, pepper, paprika, and cayenne, then pour over the vegetables. Roughly chop the hazelnuts and sprinkle them along with sunflower seeds and the remaining cheese on top. Bake in the oven for about 40 minutes.

3. 3.

   If you prefer it fresh, prepare a field salad to serve alongside.