Autumn eintopf with Hokkaido pumpkin
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ingrediencie
1 pcs small hokkaido pumpkin pure weight approx 550g 1 pcs small celery tuber pure weight approx 250g 2 pcs medium potatoes 1 pcs red onion 150 ml sweet cream 3 pcs large garlic scapes bunches of green herbs, I put marjoram, basil, parsley butter and breadcrumbs to sprinkle the baking tray salt, freshly ground pepper
step
1.
We do not peel the hokkaido!!, we just wash it thoroughly. Cut it open and scoop out the centre of the spider with the pips with a spoon. Don’t throw it away and try to cook this soup. http://chalupnikovi.com/recepty/?p=2487
2.
Cut the squash into coarse moonlets. Peel the cabbage tuber and potatoes and cut into thin slices, about 0.5 cm. Brush the baking tray with butter and sprinkle with breadcrumbs. Arrange the Vegetable Recipes in it. Chop the onion into small cubes and chop the fresh herbs. Sprinkle this mixture over the Vegetable Recipes. Pull the Vegetable Recipes apart a little so that the onion fits between them
3.
Salt everything, season generously with freshly ground pepper. I sprinkled with dried thyme. Squeeze 3 large garlic cloves into the cream and pour it over the Vegetable Recipes.
4.
I covered the baking dish with foil and put it in a preheated oven at 200 degrees. I baked for 40 minutes and then uncovered and baked for about another 20 minutes. Guard your baking tray according to your oven. I ate mine as a separate meal,
