Читать книгу Vegetable Kitchen - Bernhard Long - Страница 59

Serves 4 meals

750 grams Hokkaido pumpkin

500 grams of potatoes

400 grams Whipped Cream

1 teaspoon flour

Salt and freshly ground pepper

500 grams of mushrooms

1 medium onion

1 clove of garlic

3 tablespoons oil

1 bunch of parsley

100 grams of creamy feta cheese

The preparation sequence

The pumpkin into quarters, scoop out seeds. Grooming pumpkin, peel, and chop into thin columns. Peel potatoes, wash with water and chop into slices. Alternately pumpkin and potatoes layers in a casserole dish. Cream mix with flour, season with salt and pepper and pour over the vegetables. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. cook 50 minutes.

Wash and peel the mushrooms, chop into slices. Peel the onion and garlic, chop finely. Oil in a pan heat, sauté mushrooms in it vigorously. add and cook onion and garlic. Season with salt and pepper. Wash the parsley with water, pat dry and finely chop. To mix the 2/3 under the mushrooms, set aside. After so the. distribute 40 minutes cooking mushrooms on the casserole. Feta crumble and scatter it to end Bake Sprinkle with remaining parsley.