Pumpkin Gratin with Cabanossi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 Cabanossi
- 1 onion (s)
- 1 tablespoon oil
- 1 tablespoon tomato paste
- 1 teaspoon vegetable broth, or chicken broth (instant)
- 0.25 liter ¼ water
- 1 small pumpkin (se), butternut (or any other type pumpkin)
- 4 carrot (s)
- 4 potato (s)
- 1 cup sour cream, sour cream or cremefine
- salt and pepper
- nutmeg
- Curry, (yellow)
- Cheese, for gratinating (e.g. Gouda or Edam)
Print Recipe
Pin Recipe Instructions
- Peel and dice the pumpkin, potatoes and carrots. Remove the web and seeds from the heart of the pumpkin. (Tip: Incidentally, the easiest way to cut pumpkin is with a bread knife.)
- Preheat the oven at 200 ° (convection 180 °).
- Halve the Cabanossi lengthways and then cut into slices. Sear them with the oil in an ovenproof pan with a high rim. Peel and chop the onion and add to the pan until it is translucent. Add the tomato paste and fry with it. Deglaze with water and add the broth. Salt and pepper.
- Now add the vegetables and simmer for about 10 minutes over medium heat with the lid on. The vegetables should still be quite crisp before going in the oven.
- Add sour cream, curry and (preferably freshly grated) nutmeg, mix everything together and then sprinkle with gratin cheese.
- Bake in the oven at 200 ° (convection 180 °) for about 30 minutes.
- The quantity given is for 4 plates.
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