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🍽️ Creamy Parsnip and Minced Meat Casserole

525 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 1 stalk leek
• 3 sprigs herbs (thyme and rosemary)
• 1 onion
• 1 clove garlic
• 3 tbsp olive oil
• 700 g beef mince
• 1 tbsp tomato paste
• 250 ml meat broth
• salt
• pepper
• 400 g parsnips
• nutmeg

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into small cubes.
2. 2. Halve the leek, wash it well, and slice it into thin rings.
3. 3. Wash the herbs, shake off excess water, and pick the leaves off the stems.
4. 4. Chop the herbs finely.
5. 5. Peel the onion and the garlic.
6. 6. Cut the onion and garlic into very small cubes.
7. 7. Heat two tablespoons of oil in a large frying pan.
8. 8. Fry the onions and garlic for two to three minutes over medium heat.
9. 9. Add the minced meat and fry it until it is crumbly.
10. 10. Add the tomato cubes, leek, herbs, and tomato paste to the pan.
11. 11. Continue frying the mixture for about two minutes.
12. 12. Deglaze the pan with broth.
13. 13. Season the mixture with salt and pepper to taste.
14. 14. Clean and peel the parsnips.
15. 15. Slice the parsnips into about half-centimeter thick rounds.
16. 16. Place the minced meat mixture into a baking dish.
17. 17. Layer the parsnip slices evenly on top of the meat mixture.
18. 18. Season the vegetables with a little salt and freshly grated nutmeg.
19. 19. Drizzle the casserole with the remaining olive oil.
20. 20. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas mark 2 to 3).
21. 21. Bake the casserole in the oven for 35 to 40 minutes.
22. 22. Cover the dish with aluminum foil if the vegetables are browning too much.
23. 23. Remove the casserole from the oven and serve it warm.

Nutrition per serving

• kcal: 525
• Protein: 40 g · Fett/Fat: 33 g · Carbs: 17 g