10 November 2013

Bread and pumpkin fondue

When I saw this recipe for a bread and pumpkin fondue by Yotam Ottolenghi I instantly knew that I would have to make it at some point. And here we are, I have made my own slightly different version of this dish and it turned out to be the perfect dinner for a chilly day. It's nice and tasty, cheesy and savoury and very simple to make. I love the combination of sage and pumpkin.


1 small pumpkin
2 small turnips
120g gruyère cheese
120g emmental cheese
3 slices of sourdough bread
350ml dry white wine
200ml vegetable stock
2 garlic cloves
½tsp nutmeg
10g sage leaves
White pepper


Pre-heat the oven to 190C. Cut the pumpkin and the turnips into small chunks and place them into an oven dish.

Gently fry the garlic in butter in a pan. Then add the chopped sage leaves, grated nutmeg, pepper, salt and the vegetable stock and finally add the wine. Pour 2/3 of this liquid on the pumpkin and turnip chunks into the oven dish.

Toast the bread slices and place them on top of the vegetables. Place the grated cheese on the breads and pour the rest of your seasoning liquid on the top.

Cover the dish with a foil and bake for about one hour. Then remove the foil and bake the gratin for further 15 minutes.

Serve with lovely dry white wine or cider and keep warm!

Your VegHog

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