Parsnips, mince
Ingredients:
oil
400 g minced meat
salt
pepper
nutmeg
Sweet paprika
garlic
2 parsnips
400 g of potatoes
1 stick of leek
1 pepper
400 ml of cream
1 tbsp vegetable broth
cheese
Preheat oven to 200 ° C. Roast minced meat and season, add some garlic towards the end. Grease baking dish. Peel parsnips and potatoes and strain. Clean leeks, cut into thin strips and layer into the form. Give minced meat over it. Paprika (I took red, which will be nice sweet) cut into strips and spread on top. Mix cream with vegetable stock and spices and pour over the casserole. Put everything in the oven for 20 minutes, then cover with some cheese and bake for another 15 to 20 minutes.
There is a lot of liquid in the end, but on the one hand the vegetables are better (but not mushy, do not worry), and on the other hand we like a lot of sauce here.
