Summary

Ingredients

• 500 g pumpkin (se)
• 1 small onion (s)
• 3 clove (s) garlic
• 1 teaspoon curry
• 20 g butter
• 3 egg (s)
• 200 ml sour cream
• 20 g parmesan, rated
• salt
• Black pepper
• 2 leeks
• 10 g butter
• 1 bunch chives
• 3 tablespoon white wine vinegar
• 4 tablespoon olive oil
• 1 teaspoon mustard
• 1 teaspoon honey
• salt
• Black pepper

Print Recipe Pin Recipe

Instructions

1. Peel, core and grate the pumpkin. Sweat the pumpkin shavings in butter and cover with a little water and cook for about five minutes. The pumpkin should stay relatively firm because it is then left in the oven as a flan.
2. Chop the onion and the garlic cloves and fry them in butter until translucent. Fry the curry powder briefly and finely puree everything with the cream, eggs and parmesan. Add to the pumpkin mixture, mix well and season with salt and pepper. Fill into buttered molds or cups and cook in a water bath in the oven at 170 degrees for about 40 minutes. Cover with aluminum foil so that the surface does not get too dark. Check with a toothpick whether the flan is cooked through. If nothing sticks after pecking, everything is fine.
3. Divide the white of the leek strips into four centimeters long pieces and cut into strips as thin as possible. Cook briefly with a little butter. Mix the oil, vinegar, mustard, honey, salt, pepper and the chives cut into rolls to a salad sauce and pour over the warm leek strips. Let it stand for ten minutes.
4. Turn the pumpkin flan out onto a bed of leeks and serve warm.