Vegetable Egg Gratin
Preheat the oven to 160°C (approximately 325°F).
Beat the eggs and milk. Season with salt, pepper, cardamom, cinnamon and fennel seeds. Mix in the parsley.
Rinse and slice the carrots and parsnips. Cube the pumpkin flesh. Saute the vegetables in hot oil. Pour the vegetables into a greased baking dish and pour the egg mixture over the top. Bake for 40 minutes, until golden brown. Remove from the oven and serve hot.