Provencal pumpkin tian

Provencal pumpkin tian

  • Rating: 3 out of 5.1 rating
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 6 as a side dish

A creamy starter or side dish for 6 people – it works really well with roast meats and chicken

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal177
fat13g
saturates6g
carbs8g
sugars0g
fibre1g
protein8g
low insalt0.41g
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Ingredients

Method

  • STEP 1

    Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.

  • STEP 2

    Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.

  • STEP 3

    While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.

  • STEP 4

    Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

Goes well with

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    Rating: 3 out of 5.1 rating
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