Vegetable Egg Gratin

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Average: 5 (2 votes)
(2 votes)
Vegetable Egg Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
6 eggs
250 milliliters milk
2 carrots
3 Parsnips
350 grams Pumpkin (butternut squash)
4 tablespoons olive oil
1 tablespoon chopped parsley
vegetable oil (for the pan)
½ teaspoon Cardamom
½ teaspoon cinnamon
½ teaspoon fennel seeds
salt
freshly ground peppers
How healthy are the main ingredients?
Pumpkinolive oilparsleyeggcarrotParsnip

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F).

2.

Beat the eggs and milk. Season with salt, pepper, cardamom, cinnamon and fennel seeds. Mix in the parsley.

3.

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.