Bok choy, roasted pumpkin and carrot of dennis huwaë

Name: bok choy, roasted pumpkin and carrot of dennis huwaë
Cook time: 15 min
Total time: 105 min
Yield: 4
Ingredients: 1 toe garlic; 1 tl peanut oil; 400 g bottle gourd; 400 g winter carrot; 3 el traditional olive oil; 2 el Greek yoghurt; 1 mespoint ground cumin; 150 g chicken broth in pot; 1 bush pak choi

Side dish of bok choy, pumpkin, carrot, garlic, Greek yogurt, cumin and broth.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Drizzle the garlic with salt and oil and wrap in aluminum foil.
Wrap the bottle gourd (unpeeled) in aluminum foil and lay with the garlic and the winter carrot (unpeeled) on a baking sheet covered with parchment paper.
Puff in the center of the oven for about 1 hour. Check regularly for doneness. Allow to cool to room temperature.
Put the pumpkin in a saucepan and stir with a whisk on low heat. Season with (white) pepper, salt and olive oil.
Remove the pan from the heat and stir in the Greek yogurt and the ground cumin.
Cut the winter carrot into 7 cm pieces and remove the peel. Cut the flesh in 20 strips of ½ cm x ½ cm x 7 cm.
Put the baked garlic with the stock in a frying pan and keep warm on low heat.
Cut the bottom of the bok choy and wash the vegetables. Cut the blade from the stems.
Cut the stems into 16 pieces of ½ cm x ½ cm x 7 cm.
Remove 8 pakistani leaves one by one, on both sides, through the chicken broth and drain on kitchen paper.
Do the same with the stems.
Halve the paksoibladeren in width. Place 1 piece of pakisteleel horizontally on 1 sheet of pak choi at the bottom of the leaf and roll away from you into a roll. Make it 15 more.