Ingredients for approx. 6 servings:
2 shallots
2 cloves of garlic
2 tbsp. olive oil
1 sachet thyme
250 g whipped cream
200 g cream cheese (double cream)
2 eggs (M)
Salt, pepper (from the mill)
300 g celeriac
300 g potatoes
300 g carrots
300 g beetroot
1 tbsp butter
200 g scamorza (smoked mozzarella)
Preparation:
1. Peel shallots, garlic, dice finely, sauté in olive oil until translucent. Wash thyme, dab dry, peel off leaves, chop finely, mix with cream, cream cheese, eggs, steamed shallots and season with salt and pepper.
2. Peel the root vegetables and finely slice each one. Butter a large casserole dish, layer the vegetables like tiles and pour the egg cream over the vegetables.
3. Coarsely grate the scamorza, sprinkle over the casserole and bake on the middle shelf of the oven at 160°C for approx. 45 minutes.
Tip: Lamb's lettuce with a vinegar and oil dressing tastes good with this.
Preparation time approx. 120 minutes
Nutritional values per portion approx.:
Calories: 480
Joule: 2011
Protein: 15.9 g
Fat: 38,5 g
Carbohydrates: 17.7 g
(FoodCentrale by ddp images)
