Gratinated pumpkin slices

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Vegetable topping

1 tbsp clarified butter
150 g champignons
1 onion
100 g leek
150 g savoy cabbage
100 ml vegetable bouillon
Salt
Pepper
Finely slice the champignons. Peel and finely chop the onion. Cut the leek in half, wash and cut into thin strips. Wash the savoy cabbage, remove the tough ribs and cut the leaves into fine strips.
Warm the clarified butter in a pan. Add the champignons and fry briefly.
Add the onion, leek and savoy cabbage and fry while stirring briskly.
Pour in the bouillon and leave to simmer for about 4 minutes. Season the vegetables with salt and pepper and put aside.

Pumpkin

1½ kg pumpkin, e.g. moschus or butternut
1 clove of garlic
1½ tbsp olive oil
Salt
Pepper
Peel the pumpkin and cut into around 8 slices, each approx. 1.5 cm thick (weight of prepared pumpkin about. 800 g).
(Pre-)heat cooking space to 200°C with Top/bottom heat damp
Cover the baking tray with baking paper and place the slices of pumpkin on it.
Peel and crush the garlic and then mix it with the olive oil. Brush the slices of pumpkin with the oil and garlic. Season with salt and pepper.
Put the baking tray into the preheated cooking space. Cook.
Put the food in
Top/bottom heat damp 200°C for 25 Mins
Take the baking tray out of the cooking space.
Prepare
(Pre-)heat space to level 5 with Grill
8 tbsp cheese, Gruyère, grated
Scatter the vegetables that were put aside over the pumpkin slices and then sprinkle over the cheese.
Put the baking tray into the preheated cooking space at level 3. Bake.
Put the food in
Grill level 5 for 3 Mins
Serve the pumpkin slices immediately with, for example, risotto.

Tips

Any leftover pumpkin can be used for soup or gratin.

Baking tray

Quantity Ingredient
150 g savoy cabbage
Salt
1 clove of garlic
1 tbsp clarified butter
1½ kg pumpkin
150 g champignons
Pepper
1 onion
100 ml vegetable bouillon
1½ tbsp olive oil
8 tbsp cheese
100 g leek

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