Autumn Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pumpkin (se) (e.g. Hokkaido)
- 3 apples
- 2 medium beetroot
- 200 g walnuts
- 3 cardamom pods
- cinnamon
- nutmeg
- salt
- 500 ml oat cream or soy cream or normal cream
Print Recipe
Pin Recipe Instructions
- Clean the beetroot and place in a saucepan with water, cook for about 15 minutes (do not need to be cooked through). Meanwhile, cut the pumpkin, remove the seeds, peel and cut into pieces. Cut the apples without the core but with the peel also into small pieces.
- When the beets are ready, rinse them with cold water (so you can hold them ), peel them and cut them into small pieces. Put everything together with the nuts in a large bowl and mix well.
- Put the oat cream in a bowl and sprinkle with the spices. To do this, grate the nutmeg, grind the cinnamon (or use powder) and peel the cardamom pods and mortar the inside (or use powder).
- Spread the pumpkin, apple, beetroot and nut mixture on a deep baking sheet, pour the cream over it. Push the tray into the preheated tube and bake at 180 ° C (hot air) for about 20-25 minutes. Then finish baking at 180 ° C (top heat or grill setting) for 5 - 10 minutes.
- This fits e.g., dry red wine, an autumn evening and candles
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