Potato-Parsnip Casserole

Ingredients

• 500 g Potatoes
• 300 g Parsnips
• 1 tsp oil
• Salt
• Pepper
• 100 ml White wine
• 400 ml Poultry broth
• 1 tbsp yogurt butter

Instructions

1. 1.

   Peel the potatoes and parsnips and slice them into thin rounds.

2. 2.

   Brush an oven dish with oil. Layer the potato and parsnip slices in a brick‑like pattern, seasoning each layer with salt and pepper.

3. 3.

   Pour enough white wine and broth over the layers so everything is just covered.

4. 4.

   Scatter butter chunks on top of the casserole. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) on the middle rack for about 35 minutes until golden brown.