Pumpkin Purée with Crust
Appetizers • World
Description
Pumpkin purée with crust
Ingredients
- Salt to taste
- Gruyère cheese 5 oz
- Chocolate eggs 3 pieces
- Nutmeg to taste
- Milk 15 fl oz
- Wheat Flour 2 tablespoons
- Butter 0 oz
- Pumpkin 5 lbs
- Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
Peel the pumpkin from the skin and seeds and cut it into cubes. Grate the cheese. Beat the eggs.
Step 2
Heat 6 tablespoons of olive oil in a pot, add the pumpkin, and cook on low heat, stirring, for 10-15 minutes until it becomes soft. Transfer to a blender and blend into a purée. Then transfer to a bowl.
Step 3
Melt the butter with the remaining olive oil in a saucepan, add the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk, constantly stirring the sauce. Add freshly grated nutmeg, season with salt, and cook, stirring, for another 10 minutes.
Step 4
Pour the sauce into the pumpkin purée, fold in the lightly beaten eggs, and transfer everything to a baking dish. Sprinkle with cheese and bake at 355°F until a golden crust forms. Serve immediately in the same dish.
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