Honey Butternut Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pumpkin (se), (butternut)
- 750 g potato (s)
- 1 small onion (s)
- 2 cloves garlic
- 250 ml milk
- 2 tablespoon honey
- 2 tablespoon lemon juice
- Salt and pepper, whiter
- 1 teaspoon, leveled cardamom powder
- 1 tablespoon flour
- 1 tablespoon butter
- 100 g onion (s), diced
- 1 tablespoon flour
- 100 g butter
- 1 teaspoon, leveled sugar
Print Recipe
Pin Recipe Instructions
- Halve the butternut, remove the seeds and threads, then halve again and peel. Cut into bite-sized cubes. Peel the potatoes and cut into similar sized cubes. Put both in salt water, bring to the boil and simmer gently on a low flame for 10 minutes.
- Use a slotted spoon to fill the diced vegetables into the baking dish.
- Peel and finely chop the garlic, dice the onion. Fry both in the butter until translucent and then stir in 1 tablespoon of flour. Pour in the milk and 250 ml of the potato and pumpkin cooking water. Add honey and lemon juice, season with the spices. Simmer gently for a few minutes and then pour the sauce over the pumpkin and potatoes.
- For the fried onions - if there aren`t any ready-made ones - roll the onion cubes well in flour, sugar and salt and then stir in hot butter over a medium flame until they are lightly browned. Spread on the casserole.
- Put in the oven and bake for 15-20 minutes at 200 ° C fan oven. The fried onions are a good indicator, they shouldn`t turn black, if they are well browned, remove the casserole.
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