By Cindy
Difficulty: Easy
Cost: Economic
Number of servings: 6 people
Autumn has been on its way for a few weeks, the cold is slowly setting in and the leaves are falling from the trees. But it's also pumpkin season. Most of the time, it is cooked in soup or mashed potatoes, but there are many other ways to cook this delicious seasonal vegetable.
We have chosen to offer it to you as a gratin in a vegetarian version . This fiber-rich vegetable will help you boost your immune system as winter approaches. Additionally, turmeric is a superfood with anti-inflammatory and pain-relieving effects . It is therefore perfect if you have joint problems or chronic pain.
Come on, put on your best apron and follow Cindy to the kitchen.
I don't like goat cheese: No problem, you can replace it with mozzarella for example.
Ingredients for the recipe:
- 1 pumpkin
- 20cl fresh cream
- 1 log of goat cheese
- 30 grams pine nuts
- 3 teaspoons of Turmeric Biosavor
- Thyme
- Salt and pepper
Material :
- Pan
- He was
- Gratin dish
Time :
- Preparation: 20 mins
- Cooking: 10 mins
Steps
- Clean the pumpkin well (it is not necessary to peel it), remove the seeds then cut it into cubes.
- Preheat the oven to 180°C.
- Cook the pumpkin cubes in boiling water until soft (about 10 minutes).
- Drain them and put them in a casserole dish.
- Scatter the pine nuts all over the dish.
- In a bowl, mix the cream with the turmeric, thyme and 1/3 of the goat cheese log. Salt and pepper.
- Spread the mixture over the pumpkin cubes.
- Put the rest of goat cheese cut into pieces on top and sprinkle with thyme.
- Bake for 10 minutes at 180°C.
- Taste. Enjoy your meal.
Potimarron and goat cheese gratin. Serving suggestion.
Did you like this recipe? (us too) Do not hesitate to give your suggestions in the comments and share the recipe on social networks.
