Parsnip with Leek and Cheese Crust
(2 servings)
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Peel and slice 500 grams of parsnips. Heat one tablespoon of vegetable oil in a pan and roast the parsnip gently. |
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Peel away the outer layers of two leeks and cut away the root and the upper dark green part. Wash and slice the rest and add it to the parsnip. |
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After five minutes deglaze the vegetables with one cup of cream and season it with one teaspoon of thyme, salt and pepper. Let it simmer for 15 minutes. |
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Cover the vegetables with two handfuls of grated cheese and gratinate them at 200 degrees Celsius for 7 minutes. Serve with potatoes. |