Parsnip and Ground Beef Casserole

Ingredients

• 2 Tomatoes
• 1 stalk of leek
• 3 sprigs of herbs (thyme and rosemary)
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 700 g ground beef
• 1 tbsp Tomato Paste
• 250 ml Beef broth
• Salt
• Pepper
• 400 g parsnips
• nutmeg

Instructions

1. 1.

   Clean, wash, and dice the tomatoes. Clean the leek, halve it, wash thoroughly, and slice into thin rounds. Wash the herbs, shake off excess moisture, remove leaves, and chop. Peel the onion and garlic and finely dice them.

2. 2.

   Heat 2 tbsp of oil in a large skillet over medium heat, then sauté the garlic and onions for 2–3 minutes. Add the ground beef and cook until crumbly. Add the tomato cubes, leek, herbs, and tomato paste, and cook for about 2 more minutes. Deglaze with broth and season with salt and pepper.

3. 3.

   Meanwhile, clean, peel, and slice the parsnips into about 0.5 cm thick rounds.

4. 4.

   Transfer the ground beef mixture to a baking dish and layer the parsnip slices on top. Season with a little salt and freshly grated nutmeg, drizzle with the remaining olive oil, and bake for 35–40 minutes in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3). If the vegetables darken too much, cover the dish. Remove from the oven and serve.