Tomato Couscous Casserole

Ingredients

• 1 piece celery root (celeriac)
• 1 parsley root
• 2 onions
• 4 tbsp butter
• 350 ml vegetable broth
• 2 tbsp raisins
• Salt
• pepper (ground)
• 250 g instant couscous
• 0.5 tsp ground cumin
• 1 kg tomatoes
• 3 eggs
• 200 g crème fraîche
• 2 tbsp parsley
• 300 g yogurt
• 2 tbsp lemon juice
• 1 Tbsp coriander leaves

Instructions

1. 1.

   Peel celery root, onions and parsley root; finely dice all. Heat 3 tbsp butter in a pot, sauté onions until translucent, then add the vegetables with raisins and cook briefly; pour in vegetable broth, bring to a boil, stir in couscous, season with salt, pepper and cumin, remove from heat and let stand for 10 minutes.

2. 2.

   Boil half of the tomatoes, peel, quarter, deseed, dice them and mix with parsley into the couscous.

3. 3.

   Separate eggs. Beat yolks with crème fraîche. Whisk egg whites until stiff and fold both into the couscous mixture. Transfer the couscous mass to a greased baking dish. Wash remaining tomatoes, slice them and arrange over the casserole. Bake in a preheated oven at 180°C for about 45 minutes.

4. 4.

   For the dip whisk yogurt with chopped coriander and lemon juice, season with salt and pepper; serve alongside.