Vegetable Casserole with Hazelnuts

Ingredients

• 400 g Carrots
• 300 g Parsnips
• 200 g parsley root
• 30 g Butter
• Salt
• Pepper
• 1 lemon (juice)
• 1 tsp liquid honey
• 150 g celery stalks
• 1 leek stalk
• 200 g crème fraîche
• 100 ml milk (3.5% fat)
• 3 eggs
• 2 tbsp freshly chopped parsley
• 40 g grated Emmental cheese
• 40 g hazelnut flakes

Instructions

1. 1.

   Peel carrots, parsnips and parsley root; cut lengthwise in half. Place in a buttered baking dish and top with remaining butter in small chunks. Season with salt and pepper, squeeze lemon juice over the vegetables, drizzle honey, cover and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 20 minutes. After roughly 10 minutes remove the lid or foil and allow the vegetables to brown slightly.

2. 2.

   Meanwhile wash, trim and cut celery into pieces. Trim leek, halve lengthwise, wash and cut into pieces as well. Mix both into the vegetables. Whisk crème fraîche with milk, eggs, parsley and cheese. Season with salt and pepper and pour over the vegetables. Sprinkle hazelnuts on top and bake in the oven for about 30 minutes until golden brown.