Pumpkin Gratin with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 969 cal. | (46 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,513 mg | (38 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 43.4 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Pumpkin (about 1 kg)
- 3 Tbsps butter
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- Worcestershire sauce
- 150 grams Crème fraiche
- 30 grams Pumpkin seed (coarsely chopped)
- 1 shallot
- 200 grams Bacon (diced)
- 50 grams pickled Chestnuts (coarsely chopped)
- 2 eggs
- 100 milliliters Whipped cream
- 50 grams Parmesan (grated)
- butter (for greasing)
Preparation steps
Peel the pumpkin, remove the seeds, and cut into cubes. Heat 2 tablespoons of butter in a pan. Sauté the pumpkin briefly, then mix in the wine, cover, and simmer for 15 minutes. Season to taste with salt, pepper, and worcestershire sauce. Mix in the creme fraiche, and stir until combined. Toast the pumpkin seeds in a dry pan, remove from the heat, and set aside.
Peel and finely dice the shallot. Sweat the shallots and bacon in 1 tablespoon of butter, remove from the pan, and set aside.
Grease a casserole dish with the butter. Place half of the pumpkin mixture in the dish. Top with half of the pumpkin seeds and the chestnuts, and half of the bacon and shallot mixture. Repeat the process with the remaining ingredients.
Mix the eggs, cream, and parmesan cheese. Season with salt and pepper, then pour over the dish. Bake in a 180°C (approximately 350°) convection oven for 30-40 minutes, until golden brown. Remove the dish from the oven. Cut into pieces using a circular cookie cutter, and serve.
