John Myers
Ingredients for 4 servings:
- 8 eggs
- 450 g pumpkin(s) (Hokkaido)
- 250 g zucchini
- 400 ml vegetable stock
- 1 onion(s)
- 2 tbsp butter
- 2 tbsp flour
- 200 g sour cream
- ½ bunch chives
- 75 g cheese (Gouda), grated
- salt, pepper
- ½ bunch parsley
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Cook the eggs for about 6 minutes until tender. Remove, rinse in cold water, and peel. Meanwhile, peel and halve the pumpkin. Remove the seeds and cut the flesh into approximately 1 cm cubes. Rinse and trim the zucchini, and dice them as well. Cook the pumpkin and zucchini cubes in the vegetable stock for about 5 minutes. Then drain, reserving the stock. Peel the onion, finely dice, and sauté in butter until translucent. Dust with flour and sauté for about 2 minutes. While stirring constantly, pour in 375 ml of the vegetable stock and simmer for about 5 minutes. Add the sour cream. Rinse the herbs. Shake dry, chop finely, and stir into the sauce along with half of the cheese. Season with salt and pepper. Preheat oven to 200°C top/bottom heat (180°C fan/convection oven). Place the vegetables, eggs, and sauce in a casserole dish. Sprinkle with the remaining cheese and bake for about 30 minutes. Tip: If you don’t like pumpkin or don’t have it available, you can use carrots or something else. I used carrots.
Facebook Comments