Casserole eggs with parsnip cream and Comté cheese

Originating in the Mediterranean basin, parsnips are ivory-white root vegetables in the carrot, celery and fennel family. It’s an excellent source of many minerals, vitamins and fiber.

Like all forgotten vegetables, it has long been overlooked. However, over the last few years, between September and December, it has been making a strong comeback on our plates in a variety of forms: raw and grated in salads, au gratin, mashed or fried.

Ingredients for 4 servings

4 Columbus eggs
6 parsnips
60 g Comté cheese
25 cl milk
a few sprigs of parsley
salt and pepper

Preparation:

Peel and dice the parsnips. Cook in boiling salted water for 20 min. Check for doneness: the tip of the knife should sink in and pull out easily.
Mash the parsnips with a potato masher. Pour in the cream a little at a time, stirring until the desired consistency is reached. Adjust the seasoning. Return to a low heat and cook for a further 5 min, stirring with a wooden spoon. Set aside.
Preheat oven to 180°C. Grate the Comté cheese and add to the purée. Divide the parsnip purée between 4 fairly tall ramekins. Crack 1 egg in each and bake in the oven au bain-marie for approx. 8-10 min.
Garnish with a sprig of parsley and serve immediately.