Pumpkin Jerusalem Artichoke Casserole
Autumn delight with the healthy pumpkin Jerusalem artichoke casserole from Spoonsparrow!
Ingredients
- 400 g small Hokkaido pumpkin (1 small Hokkaido pumpkin)
- 250 g Jerusalem artichokes
- 4 eggs
- 150 ml Vegetable broth
- 200 ml Milk (3.5% fat)
- 3 sprigs thyme
- Salt
- ground pepper
- nutmeg
- 150 g goat cheese
- 150 g arugula
- 1 pear
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
Instructions
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1.
Wash the Hokkaido pumpkin, halve it, clean it and cut each half into wedges. Spread them in a baking dish. Peel the Jerusalem artichokes and slice them into sticks. Distribute over the pumpkin.
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2.
Whisk the eggs with the broth and milk, strip the thyme leaves and add them. Season with salt, pepper and nutmeg, then pour over the vegetables. Crumble the goat cheese on top and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 35 minutes until golden brown.
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3.
Wash, clean and dry the arugula. Wash the pear, quarter it, remove the core and cut the quarters into thin slices. Whisk together the balsamic vinegar, olive oil, salt and pepper for the dressing and taste. Mix the arugula and pear with the dressing and divide onto small bowls. Serve the casserole from the oven alongside the salad.
