For the vegetable pasta gratin, peel and finely dice the carrots. Peel and dice the celery and parsley root. Cut the wild garlic into noodles.
Cook the pasta until al dente. Heat the butter and lightly fry the chopped vegetables. Mix well milk, egg, salt, pepper and finely chopped wild garlic.
Put the vegetables in a baking dish and pour the egg milk over them. Bake for 20 minutes in the preheated oven at 180 °C.
Arrange the vegetable pasta gratin and serve.