Pumpkin Gratin – a detailed recipe for cooking. друзьями: 
The photoDishes: David Malosh Time: 1 hour. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled small nutmeg pumpkin, chopped 1.5 cm thick cubes.
- 1 peeled small pumpkin Kocha, chopped 1.5 cm thick cubes.
- 3 tbsp. l (45 gr.) Butter
- 1 medium onion, chopped
- 1 tbsp. l chopped fresh thyme
- 2 chopped garlic cloves
- 0.25 tsp ground matsis (nutmeg coryngus)
- 1 tbsp. chicken or vegetable stock
- 0.5 tbsp. fat cream
- 0.25 Art. bread crumbs
- 2 tbsp. l grated parmesan
- 2 tbsp. l chopped parsley
- 0.5 tbsp. grated Gruyere cheese (about 60 gr.)
Recipes with similar ingredients: nutmeg pumpkin, kabocha pumpkin, Parmesan cheese, Gruyere cheese, cream, matsis, thyme, parsley
Recipe preparation:
- Preheat the oven to 200 ° C. Melt 2 tbsp. l (30 gr.) butter in a large heat-resistant pan on moderately high heat. Add onions and thyme, cook, stirring, until onion is soft, about 5 minutes.
- Combine the nutmeg pumpkin and the Kochot pumpkin in a large bowl for microwave, adding 1 tbsp. water. Cover with foil and cook in microwave at maximum heat until the pumpkin becomes soft, about 5 minutes. Drain the water and add the pumpkin to the pan. together with garlic, nutmeg, 1 tsp. salt and pepper (several turns of the mill). Cook, stirring, for about 3 minutes. Add the broth and cook until it is almost completely absorbed, about 5 minutes more. Stir in the cream and cook, until the mixture slightly thickens, 2 minutes.
- Melt 1 tbsp. l (15 gr.) Butter in the microwave and mix with breadcrumbs, parmesan and parsley; salt and pepper. Put on top of the pumpkin, then sprinkle with gruyere. Transfer the pan to the oven and bake until golden brown, about 30 minutes. Let the gratin stand for 5 minutes before serving.
