Parsnip Spinach Gratin
(4 servings)
| Peel and slice 500 grams of parsnips. |  |
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Cook the parsnip slices for five minutes in water steam. |
| In a pan with one tablespoon of vegetable oil cook one diced onion and two sliced sand leeks translucent. |  |
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Add 500 grams of frozen spinach and let it cook slowly. |
| When the spinach is defrosted spice it with a pinch of nutmeg and salt and pepper to taste. |  |
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Layer parsnips and spinach in a greased oven dish. |
| Cover with 100 grams of grated cheese. |  |
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Mix 200 grams of crème fraîche, two eggs and five tablespoons of milk. |
| Pour the egg mixture on the gratin. |  |
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Bake the gratin at 200 degrees Celsius for 30 minutes. |