Chunky sweet potato and pumpkin porridge

Ingredients for 3 servings:

• 200 g sweet potatoes, peeled and cut into large pieces
• 300 g butternut squash or Hokkaido pumpkin
• 350 ml water
• 75 ml white wine
• 100 g red onion(s), peeled, finely diced
• 70 g fennel, finely diced, without greens
• 3 tbsp rapeseed oil
• 25 g leek, cut into coarse rings
• salt and pepper
• Paprika powder
• curry powder
• cumin
• 100 ml milk
• 40 g Parmesan or Grana Padano, grated
• cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian side dish

Place the sweet potato and pumpkin pieces in a large pot with water and white wine and cook over high heat for about 20 minutes. Stir frequently and break up larger pieces with a wooden spoon. Sauté the onion and fennel cubes in rapeseed oil in a small pan until the onions turn golden yellow. Pour the onion and fennel mixture, along with the oil, into the pot. Add the leek rings and reduce the heat to low, stirring constantly to reduce any excess liquid. Season to taste with salt, pepper, and spices. Stir in the milk and hard cheese and simmer the mixture for a while until it reaches a creamy consistency. If you prefer it a little firmer, you can stir in a little cornstarch to thicken it.