Winter Vegetable Casserole

Brush and peel black salsify. (Put on gloves, otherwise the juice can turn your hands brown.) Cut ends into small pieces and slide on the spot in 1 l of vinegar water to avoid brownish discoloration.

Clean Brussels sprouts and cut roses in half if needed.

Bring salsify and Brussels sprouts to a boil in water with 1 tsp salt and 1 pinch sugar and simmer gently at low heat for 10 min, then drain the vegetable water.

Peel carrots and cut into fine sticks.

Rinse chives and cut into fine rolls.

Mix egg, whipped cream, curd and chives and season heartily with pepper, salt and nutmeg.

Grease a gratin dish with half of the butter. Layer the curd mixture and the various vegetables alternately in the mold, ending with curd mixture.

Sprinkle the wholemeal breadcrumbs on top and evenly distribute the remaining butter in flakes over the top.

Put the casserole in the cold oven and bake at 200 degrees on the middle shelf for 40 minutes.

Tip: You can recognize fresh salsify by the fact that it is still crunchy and plump under a sandy crust and not limp and pliable.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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