Summary

Ingredients

• 800 g potato (s), waxy
• 1 Hokkaido pumpkin (se)
• 200 g French beans
• 2 medium onion (s)
• 200 g zucchini
• 1 tablespoon flour
• 1 tablespoon butter
• 250 ml milk 1.5%
• lemon juice
• honey
• salt and pepper
• some broth, granular
• 3 teaspoon sesame seeds
• walnut oil
• Nutmeg, to taste

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Instructions

1. Wash the potatoes thoroughly and cut them with the skin into bite-sized pieces. Core the pumpkin and cut into bite-sized pieces (peeling is not necessary with Hokkaido!).
2. Cook both together in water with the granular broth for about 5 - 10 minutes (depending on the size of the pieces). Drain, collecting 250 ml of the stock.
3. Wash the beans and briefly blanch them in boiling water. Quench in cold water.
4. Wash the zucchini and cut into bite-sized pieces. Peel the onions and cut into wedges. Briefly roast the zucchini together with the onions in a little oil.
5. Make a roux from the butter and flour. Deglaze with the milk and stock and simmer for about 5 minutes. Season with lemon juice, honey, salt, pepper and nutmeg to taste.
6. Mix all the vegetables together and place in an oiled baking dish. Spread the sauce over it. Sprinkle the sesame seeds on top. Spread a few drops of walnut oil over the casserole.
7. Bake the casserole at 200 ° C (top / bottom heat) for about 30 minutes.