Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Finely slice the
Onion (1)
. Peel and finely chop the
Leeks (100 g)
. Cut the
Champignons (150 g)
in half, wash and cut into thin strips. Wash the
Savoy Cabbage (150 g)
, remove the tough ribs and cut the leaves into fine strips.
Step 2
Warm the
Clarified Butter (15 g)
in a pan. Add the champignons and fry briefly.
Step 3
Add the onion, leek and savoy cabbage and fry while stirring briskly.
Step 4
Pour in the
Bouillon (100 mL)
and leave to simmer for about 4 minutes. Season the vegetables with
Salt (to taste)
and
Pfeffer (to taste)
and put aside.
Step 5
Peel the
Squash (1.5 kg)
and cut into around 8 slices, each approx. 1.5 centimeters thick (weight of prepared pumpkin about. 800 g).
Step 6
(Pre-)heat cooking space to 210°C with Hot air + steaming
Step 7
Cover the baking tray with baking paper and place the slices of pumpkin on it.
Step 8
Peel and crush the
Pfeffer (to taste)
and then mix it with the
Garlic (1 clove)
. Brush the slices of pumpkin with the oil and garlic. Season with
Salt (to taste)
and
Olive Oil (22 mL)
.
Step 9
Put the baking tray into the preheated cooking space. Cook.
Step 11
Hot air + steaming 210°C for 20 Mins
Step 12
Take the baking tray out of the cooking space.
Step 14
(Pre-)heat space to level 4 with Grill
Step 15
Scatter the vegetables that were put aside over the pumpkin slices and then sprinkle over the
Gruyère Cheese (60 g)
.
Step 16
Put the baking tray into the preheated cooking space at level 3. Bake.
Step 18
Grill level 4 for 4 Mins
Step 19
Serve the pumpkin slices immediately with, for example, risotto.
Rate & Review
{{id}}