Eichkatzerl's autumnal potato and pumpkin casserole

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 1 m.-large Hokkaido pumpkin(s)
• 200 g broad beans
• 2 m.-sized onion(s)
• 200 g zucchini
• 1 tbsp flour
• 1 tbsp butter
• 250 ml milk 1.5%
• e.g. lemon juice
• n. B. Honey
• e.g. salt and pepper
• some stock powder
• 3 tsp sesame seeds
• e.g. walnut oil
• n. B. Nutmeg, to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

with a low-fat lemon-honey béchamel sauce and sesame crust

Wash the potatoes thoroughly and cut into bite-sized pieces, still with the skin on. Deseed the pumpkin and cut into bite-sized pieces (peeling is not necessary with Hokkaido pumpkin!). Boil both together in water with the granulated stock for about 5-10 minutes (depending on the size of the pieces). Drain, reserving 250 ml of the stock. Wash the beans and blanch briefly in boiling water. Refresh in cold water. Wash the zucchini and cut into bite-sized pieces. Peel the onions and cut into wedges. Briefly fry the zucchini and onions in a little oil. Make a roux with the butter and flour. Deglaze with the milk and stock and simmer for about 5 minutes. Season to taste with lemon juice, honey, salt, pepper, and nutmeg. Mix all the vegetables and place in an oiled baking dish. Pour the sauce over the vegetables. Sprinkle with sesame seeds. Sprinkle a few drops of walnut oil over the casserole. Bake the casserole at 200 °C top/bottom heat for about 30 minutes.