Filter
Reset
Sort ByRelevance
ELKINSMEG
Hasselback pumpkin with orange, quinoa and potato cutters
Pumpkin from the oven with orange, thyme, quinoa, potatoes, lettuce and chives.
Share
Tweet
Pin
Whatsapp
Print
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
-
Preheat the oven to 200 ° C. Halve the pumpkin in the length and remove the seeds and stringy inside.
-
Peel both halves with a peeler and lay down with the cutting edge on a cutting board.
-
Cut into 4 mm slices with a knife in the width, but let them sit together at the bottom.
-
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.
-
Roast 50 min. In the middle of the oven.
-
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.
-
Bake for about 30 minutes in the middle of the oven and brush every 10 minutes with the syrup mixture.
-
Meanwhile, make the quinoa. Heat the olive oil in a pan and fry the shallot, garlic and thyme. Add the quinoa and scoop.
-
Add the stock and cook the quinoa until cooked according to the instructions on the package. Season with pepper and salt.
-
Make the potato cutters. Peel the potatoes and cut into cubes of ½ cm (brunoise). Rinse them in a colander and pat dry.
-
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.
-
Peel the oranges, slice the fruit and grate the yellow skin of the lemon.
-
Slice the lettuce heads each in 6 parts and brush the cutting edges with the rest of the olive oil.
-
Heat the grill pan without oil or butter and grill the lettuce on the cutting edges for 2 minutes.
-
Place the pumpkin halves on a large scale.
-
Slice the chives. Divide the quinoa, lettuce and orange around the pumpkin and sprinkle with the lemon zest, the potato cobs and chives.
Blogs that might be interesting
-
50 minSide dishbacon, olive oil, butter, vinegar, onion, bacon, sour apple, garlic, floury potatoes, water,hot lightning
-
25 minSide dishcoriander seed, unroasted hazelnuts, medium oranges, traditional olive oil, baby beetroot natural, baking flour, chilled burrata cheese, cress,freshly sweet orange-beet salad
-
30 minSide dishsticking potato, chorizo sausage on one piece, onion, garlic, traditional olive oil, medium sized egg,Potato Tortilla with Chorizo
-
15 minSide dishchicken drumsticks, spring / forest onion, lime, roasted red pepper, cinnamon powder, Red pepper, garlic, sunflower oil, vinegar, honey, dark chocolate,sticky chocolate drumsticks
Nutrition
430Calories
Sodium28% DV680mg
Fat42% DV27g
Protein14% DV7g
Carbs12% DV37g
Fiber24% DV6g
Loved it