Pumpkin and potato casserole with mushroom topping

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g Hokkaido Pumpkin
  • 500 g Potatoes
  • 400 g lactose-free whipped cream
  • 1 TEASPOON Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 500 g Mushrooms
  • 1 Onion
  • 1 Garlic clove
  • 3 TABLESPOONS Oil
  • 1 collar Parsley
  • 100 g lactose-free feta cheese

Directions

  1. 1

    Cut the pumpkin into quarters, scrape out the seeds. Clean the pumpkin, peel and cut into thin slices. Peel, wash and slice the potatoes. Alternately layer pumpkin and potatoes in an oven dish. Mix cream with flour, season with salt and pepper and pour over the vegetables. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes

  2. 2

    Clean and clean the mushrooms and cut them into slices. Peel onion and garlic and dice finely. Heat the oil in a pan and fry the mushrooms well. Add onion and garlic and fry them. Season with salt and pepper.

  3. 3

    Wash parsley, dab dry and chop finely. Mix approx. 2/3 with the mushrooms, put aside. After about 40 minutes of cooking time, spread the mushrooms on the casserole. Crumble the feta and sprinkle it on the casserole, bake until done. Sprinkle with remaining parsley

Nutrition Facts

KCAL
560 kcal
CARBS
26 g
FATS
44 g
PROTEINS
14 g