Summary

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

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Instructions

1. 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.
2. Use a slotted spoon to fill the diced vegetables into the baking dish.
3. 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.
4. 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.
5. 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.