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
Butter
White pepper
Salt
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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Thanks for reading! I would very much appreciate any comments or suggestions from you.