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Pumpkin – Potato – Autumn

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 500 g potatoes
  • 3 large onions
  • 100 g smoked tofu
  • 200 g chestnuts, peeled and cooked
  • 200 ml cream
  • 1 tsp herbal salt
  • 1 tsp pepper
  • 1 tsp nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a vegetarian Roman pot dish

DON’T FORGET TO WATER THE ROEMERPOF! Peel the pumpkin, remove the seeds, and cut into bite-sized pieces. Peel the potatoes and dice them. Quarter the onions and cut the tofu into small cubes. Mix everything well in the Roemerpot. Mix the cream with salt, pepper, and nutmeg and pour over the mixture. Place in a cold oven with top/bottom heat. Cook at 175°C for 1.5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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