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Ingredients
Pumpkin Gratin with Herbs De Provence
- Ingredients
- 1 kilogram Pumpkin
- 1 bunch scallions
- 2 garlic cloves
- 1 Tbsp olive oil
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 generous pinch ground Star anise
- 1 generous pinch Ground cinnamon
- 1 generous pinch Fennel
- 1 generous pinch Ground clove
- 2 Tbsps Pastry flour
- 250 milliliters milk
- 1 generous pinch Curry powder
- 1 tsp herbes de Provence
- 150 grams grated Gruyere
- 3 eggs
- Fat (for greasing)
Peel the pumpkin, cut in half, scrape out the seeds and cut into pieces (you should have about 700 g, approximately 1 1/2 pounds). Chop the scallions and garlic. Heat the olive oil and 1 tablespoon butter in a saucepan. Cook the onions and garlic until soft. Add the pumpkin and cook briefly. Stir in the anise, cinnamon, fennel, and clove and season with salt and pepper. Cover the pan and cook for 20-25 minutes on low heat until the pumpkin is soft.
Preheat the oven to 180°C (approximately 350°F).
Meanwhile, melt the rest of the butter in a pan. Add the flour and sauté briefly while stirring. Gradually pour in the milk while stirring vigorously. Simmer the sauce for about 5 minutes. Season with salt, pepper and curry powder to taste. Stir in the Herbes de Provence. Mash the pumpkin with a fork. Mix the sauce, eggs and 100 g (approximately 4 ounces) grated cheese. Combine with the mashed pumpkin and transfer the mixture to a well-greased baking dish. Sprinkle with the remaining cheese and bake on the middle rack of the preheated oven for about 40 minutes until golden brown.
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |