- parsnip, peeled and sliced - 450 Grams
- olive oil - - To taste
- Salt and ground pepper - - To taste
- unsalted butter, plus 3 tablespoons of melted butter - 2 items. spoons
- large leeks, only white and pale green parts, thinly sliced - 2 pieces
- dry white wine - 1/3 Glass
- chopped fresh thyme - 2 st. spoons
- thick cream - 2 cups
- large eggs - 5 pieces
- finely grated Parmesan cheese - 1 glass
- A loaf of bread without peel, sliced into cubes - 1 Piece
Preheat the oven to 215 degrees. Pour the parsnip with olive oil, season with salt and pepper. Put on a baking sheet. Bake, shaking from time to time, until the parsnip will not acquire a caramel color and will not become tender, 23-25 minutes. Allow to cool. Reduce the fire to 190 degrees. Heat 2 tablespoons butter on medium heat in a frying pan. Add the leeks and fry, stirring, until soft, about 5 minutes. Remove from heat, add wine and return to the stove. Boil over low heat until the liquid decreases, 1 minute. Add thyme and remove from heat. Add to fried parsnip. Beat together ghee, cream, eggs and 3/4 cup Parmesan cheese in a large bowl. Season with salt and pepper. Add the mixture of parsnips with onions, then bread. The mixture can be stored in the refrigerator overnight. Lubricate the baking dish with oil. Pour the mixture into the mold. Cover with foil and bake until golden brown, 50 minutes. Remove the foil, sprinkle with the remaining cup of cheese and bake for 10 minutes. Allow to cool for 5 minutes before serving.
Servings: 6-8