Pumpkin, Cauliflower Puree and Minced Meat Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 vegetable onion (s)
- 4 cloves garlic
- 1 small Hokkaido pumpkin (se)
- 1 cauliflower
- 400 g minced meat
- Nutmeg
- salt and pepper
- paprika powder
- 300 g Edam cheese, rated
- 50 ml cream
Print Recipe
Pin Recipe Instructions
- Preheat your oven to 180 degrees circulating air or 200 degrees top / bottom heat.
- Peel the vegetable onion and cut it into cubes. Also peel off the garlic and cut two cloves of it into fine cubes, the other two cloves can stay whole. Wash the Hokkaido pumpkin thoroughly under running water and then cut it once in half lengthways. Now you can easily scrape the seeds out of the pumpkin halves with a spoon. Then remove the stalk at the top and cut the pumpkin halves into pieces with a sharp knife. Also wash the cauliflower thoroughly, clean the cabbage, and remove the leaves. Roughly divide the cauliflower into florets.
- Heat salt water in a saucepan and add the pumpkin pieces. There should be enough water to cover all of the pumpkin pieces. Let the pumpkin cook until the pulp and skin are tender.
- At the same time, put on a second pot for the cauliflower. Season the water with salt and plenty of nutmeg and cook the cauliflower in it until it is soft too. Drain the cauliflower and the pumpkin pieces separately, one behind the other or in two sieves. Drain and allow both vegetables to drain well.
- Place the pumpkin pieces in a large bowl. To remove as much liquid as possible from the cauliflower, chop the cauliflower florets and squeeze the cauliflower vigorously in portions with your hand. Now you add the cauliflower to the pumpkin in the bowl. Use both hands to squeeze the last of the liquid out of the cauliflower portions.
- Season the pumpkin and cauliflower in the saucepan with pepper and nutmeg to taste, add the two whole cloves of garlic and 50 ml of cream. Puree everything together with the hand blender to a fine puree.
- Fry the minced beef with the onion and garlic in a pan and season everything to taste with salt, pepper and paprika powder.
- Take a baking dish and cover the bottom with half of the pumpkin and cauliflower puree. Then fill this layer with the seared ground beef. Then add the remaining pumpkin and cauliflower puree as the third layer. Finally, sprinkle everything with the grated Emmentaler.
- Put the pumpkin and cauliflower puree mince casserole in the hot oven for about 20-30 minutes. Bake the casserole until the cheese has reached the desired browning.
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