Soft pumpkin with broccoli and mustard nuts

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50min

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Next Level

A large dish with soft pumpkin, broccoli and crispy roasted mustard nuts on it. For example, vegetables are the max and also a bit festive?!

A large dish with soft pumpkin, broccoli and crispy roasted mustard nuts on it. For example, vegetables are the max and also a bit festive?!
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Ingredients

What do you need?

Quantity: 8 p

1.5 kg of pumpkin meat (may be of different types)
6 tbsp olive oil
Pezo
garlic
1 Elk coriander seeds
½ fluorescent Cayenne
400 ml of hot milk

1.5 kg of pumpkin meat (may be of different types)
6 tbsp olive oil
Pezo
garlic
1 Elk coriander seeds
½ fluorescent Cayenne
400 ml of hot milk
Preparation method

How do you make this?

Preheat the oven to 185 ° C.

Crush the coriander seed into powder in the auger. Crush the garlic and mix with pepper, salt and olive oil.

Cut the pumpkin into pieces, remove the seeds and peel.

Arrange the pumpkin slices on an oven dish with baking paper. Brush with the oil mixture and bake for 35 minutes in the oven.

Mix the pumpkin in the cutter. Add milk until you get a nice smooth mass. The amount of milk can differ depending on the type of pumpkin. (I used Butternut and Hokkaido.)

Season if necessary.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.