Читать книгу Vegetable Kitchen - Bernhard Long - Страница 34

Serves 4 meals

250 millilitres of carrot juice

1 gram Hokkaido pumpkin (800 grams)

1 teaspoon olive oil

1 teaspoon butter

250 grams risotto rice

100 millilitres of lemon juice

350 millilitres of vegetable broth

1 bunch of parsley

1 piece Parmesan cheese (80 grams)

4 tablespoons breadcrumbs

3 tablespoons pumpkin seed oil

Salt and freshly ground pepper

The preparation sequence

Carrot juice heat in a saucepan. Remove pumpkin into quarters, seeds, peel and chop pumpkin wide columns in 1/2 centimeter. A baking dish with olive oil from paint. Butter heat in a large saucepan. Rice sauté it over low heat until it is soft. Then pour in lemon juice, carrot, and broth and bring to a boil vigorously stirring constantly. In the baking dish filling and cover with the pumpkin slices.

Wash the parsley with water, shake dry, pluck off the leaves and chop finely. Parmesan rub and mix with breadcrumbs and pumpkin seed oil to form a paste. Parsley, mix, season with salt and pepper and rub the paste on the casserole.

On the middle shelf level in the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) Bake 30-40 minutes, if the run is too dark, cover with aluminium foil.