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Hasselback pumpkin with orange, quinoa and potato cutters
Pumpkin from the oven with orange, thyme, quinoa, potatoes, lettuce and chives.
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Ingredients
- 1 bottle gourd approx. 1 kg
- 3 el sunflower oil
- 1 tl sea salt
- 1 el kitchen syrup
- 25 g unsalted butter or margarine
- 2 el traditional olive oil
- Shallot shredded
- 1 small garlic clove finely chopped
- 1 twig fresh thyme only the leaves
- 100 g Quinoa
- 250 ml vegetable stock of tablet
- 2 large solid potato
- 2 medium oranges
- 1 lemon cleaned up
- 2 head baby cream lettuce
- 5 g fresh chives
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C. Halve the pumpkin in the length and remove the seeds and stringy inside.
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Peel both halves with a peeler and lay down with the cutting edge on a cutting board.
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Cut into 4 mm slices with a knife in the width, but let them sit together at the bottom.
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Place the halves with the cutting edge down on a baking sheet covered with parchment paper, brush with the sunflower oil and sprinkle with sea salt.
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Roast 50 min. In the middle of the oven.
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In the meantime, heat the syrup with the butter. Take the pumpkin out of the oven after 20 minutes and brush it around with the syrup mixture.
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Bake for about 30 minutes in the middle of the oven and brush every 10 minutes with the syrup mixture.
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Meanwhile, make the quinoa. Heat the olive oil in a pan and fry the shallot, garlic and thyme. Add the quinoa and scoop.
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Add the stock and cook the quinoa until cooked according to the instructions on the package. Season with pepper and salt.
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Make the potato cutters. Peel the potatoes and cut into cubes of ½ cm (brunoise). Rinse them in a colander and pat dry.
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Heat the rest of the sunflower oil in a frying pan and fry the potato fry until golden brown and crispy. Drain on kitchen paper.
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Peel the oranges, slice the fruit and grate the yellow skin of the lemon.
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Slice the lettuce heads each in 6 parts and brush the cutting edges with the rest of the olive oil.
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Heat the grill pan without oil or butter and grill the lettuce on the cutting edges for 2 minutes.
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Place the pumpkin halves on a large scale.
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Slice the chives. Divide the quinoa, lettuce and orange around the pumpkin and sprinkle with the lemon zest, the potato cobs and chives.
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Nutrition
430Calories
Sodium28% DV680mg
Fat42% DV27g
Protein14% DV7g
Carbs12% DV37g
Fiber24% DV6g
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