John Myers
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Diced Potato Casserole with Dried Apricots and Pumpkin Seed Sauce
The perfect diced potato casserole with dried apricots and pumpkin seed sauce recipe with a picture and simple step-by-step instructions.
For the pumpkin seed sauce
- Unsulphurized
- 8 medium sized Diced potatoes
- 1 piece Cauliflower fresh
- 2 piece Cut onions
- 2 piece Mild coconut fat
- 2 piece Farm eggs
- 300 ml Almond milk
- Salt pepper
- Nutmeg from the mill
- Cheese of your choice to be gratinated
- 200 g Rust the pumpkin seeds
- 2 handful Pumpkin seeds
- 300 ml Coconut milk
- 300 ml Salt and pepper
- Soak the apricots the day before in a little water or apple juice and leave in the refrigerator overnight.
- Peel, wash and dice the potatoes – wash the cauliflower and chop it into small pieces Peel and chop the onions – leave the onions in the coconut oil and put aside
- Brush a casserole dish with coconut oil, then add the diced potatoes, the chopped cauliflower, fold in the apricots – have spread them out so that they don’t all stay on top – whisk the eggs with the almond milk, season with salt, pepper and nutmeg , add the tempered onions, stir and pour over the potatoes, cauliflower and apricots.
- Now put cheese of your choice on top and then bake for about 45 minutes in the preheated oven at about 180 degrees.
With the pumpkin seed sauce
- Let the roasted pumpkin seeds cool down and puree them in a little coconut milk in a blender, place in a saucepan and heat, add the pumpkin seeds and round off with salt and pepper.
Serving
- Place the casserole on the table and cut out a piece of each one and add it to the sauce.
- There was also a colorful salad plate
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