John Myers
Hokkaido and Potatoes Baked … with Spicy Pumpkin Sauce
The perfect hokkaido and potatoes baked … with spicy pumpkin sauce recipe with a picture and simple step-by-step instructions.
Baked Hokkaido and potatoes
- 300 g Hokkaido
- 300 g Floury potatoes – cooked the day before
- 1 Large onion
- 3 Toes Garlic
- Smoked salt, black pepper,
- Espelette pepper
- Dried thyme
- Some dried porcini mushrooms
- Olive oil
- 10 Black olives
- 1 tbsp Pumpkin seeds
hot pumpkin sauce
- 200 g Hokkaido
- 1 Small onion
- 2 Toes Garlic
- Butter
- 2 Small bay leaves
- A piece of lemon peel – unsprAyed
- 0,25 Rawit – very small + very hot chilli – dried
- Sugar, salt, black pepper
- 3 Juniper berries
- 1 tbsp Goat cream cheese
- 200 ml Cream and / or milk
- 0,5 Red pepper
Baked Hokkaido and potatoes
- Peel the potatoes that were cooked the day before and cut them into quarters. Halve the Hokkaido (you will need about half a pumpkin in total), use a spoon to remove the seeds. Cut the pumpkin into 1cm thick slices and cut them in half. Peel the onion and cut into wedges and the garlic into slices. Put everything in a baking dish or a roasting pan, pour a little olive oil over it, each part should get a little … put the oven on. Heat to 220 ° C and bake until the pumpkin is done (about 30 – 40 including the heating-up time).
- After about 20 minutes of baking time, add the halved olives and pumpkin seeds.
hot pumpkin sauce
- Finely dice onion and garlic and fry in butter until golden brown, add bay leaves, pressed juniper berries, a bit of lemon peel (piece) and about a quarter of dried rawit. Season with a little salt, black pepper and a pinch of sugar. Cut the pumpkin into smaller pieces and add. Pour in some water and cook with the lid closed until the pumpkin is soft. Remove the bay leaves, juniper berries and lemon peel again and add the goat’s cream cheese and the cream or milk. Puree everything very finely with the blender, possibly add a little more water or milk, depending on the consistency you want. Now season to taste again and, if necessary, add seasoning. Cut the red parika into very small pieces and heat them in the sauce.
Serving
- Place the sauce on the preheated plates and top with the pumpkin wedges, potato wedges and some of the onions. Finished!! A colorful salad made from autumnal ingredients goes well with it (e.g. endive chicory, radicchio, onion, rocket, paprika, beetroot, carrots, radish …)
- Tip 5: The sauce also tastes very good as a soup longer. So if there is anything left over, just add some milk or cream, add a few croutons …
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