Noodle Gratin with Vegetables

Ingredients

• 2 carrots
• 2 parsley roots
• 200 g knollensellerie
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g hornchen noodles
• Salt
• 2 Eggs
• 250 ml Whipping Cream
• 100 g grated Parmesan cheese
• pepper (ground)
• nutmeg (ground)
• 2 Tomatoes
• 1 small zucchini

Instructions

1. 1.

   Peel the vegetables; dice carrots, parsley roots, and knollensellerie into small cubes. Finely chop onion and garlic. In a hot pan with oil, slowly brown for about 10 minutes.

2. 2.

   Cook noodles in salted water until al dente.

3. 3.

   Preheat oven to 180°C (350°F) fan‑forced.

4. 4.

   Whisk eggs with cream and half the cheese; season with salt, pepper, and nutmeg. Wash tomatoes, quarter them, remove seeds and stems, then cube. Clean zucchini and slice thinly. Drain noodles well, mix with zucchini slices and tomato cubes, then combine with the browned vegetables in a baking dish. Pour egg‑cream mixture over everything and sprinkle remaining cheese on top. Bake for about 25 minutes until golden brown.