Pumpkin and potato casserole: Oven dish with gourmet guarantee – EAT CLUB


It feels like at least half of all the recipes you discover in autumn contain pumpkins. No wonder, after all, they taste really good, can be used in many ways and are simply in season. We here at the EAT CLUB have really grown fond of the orange-colored things and are happy to dedicate as many recipes to them as possible. One of them: Pumpkin Potato Casserole. The two get along very well and harmonize like an old married couple.

The casserole is wonderfully uncomplicated and the perfect introduction to the seasonal vegetables, especially for pumpkin newcomers. Because: We use Hokkaido pumpkin, which does not have to be peeled. This saves you sweat and working hours. And even though you can now get Hokkaido in many supermarkets all year round: we only get it from regional cultivation between August and December. But he really takes off in September and October. As its name suggests, the Hokkaido success story started on the Japanese island. In Germany – and many other countries – it is now also cultivated.

With pumpkin we have already experimented a lot in the EAT CLUB. This resulted in real delicacies that we would love to recommend to you. First of all, of course, there would be our pumpkin and potato casserole. Try ours Pumpkin spread, which you can smear on bread in the morning, at noon and in the evening or use to dip vegetables. All salad fans will surely like ours Pumpkin salad with walnuts. But you can also get our Pumpkin lentil curry with spinach and chickpeas relish. Those who prefer casseroles should take a closer look at these dishes:

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Delicious recipes with strawberries, rhubarb, peaches and co. for the perfect summer treat!

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Vegan in autumn: We bake pumpkin potato casserole

description

Gratin with Hokkaido pumpkin and potatoes

preparation

  1. In the first step, wash the pumpkin, cut in half and remove the seeds. Cut the rest into bite-sized cubes. Peel and slice the potatoes. Peel and chop the onion and garlic.

  2. Preheat the oven (180 degrees fan oven). Sweat the onion and garlic cubes in oil, pour in the vegetable cream and milk and season with nutmeg, salt and pepper.

  3. Grease a casserole dish and add the pumpkin and potato cubes. Pour the sauce over, then sprinkle with the chopped walnuts, cheese and rosemary. Then put the mold in the oven for 40 minutes. When the diced vegetables are done, take out the dish and serve the casserole.

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