Potato – pumpkin – carrot casserole

Ingredients for 1 servings:

• 3 potatoes
• 500 g pumpkin(s)
• 2 carrots
• 150 ml broth
• 2 tbsp mustard, sweet or medium hot
• 2 tsp honey
• 2 tbsp sour cream
• salt and pepper
• 1 can of tuna
• 1 piece(s) onion(s)
• 1 can of mushrooms
• Paprika powder, sweet
• chili powder
• garlic powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat, WW – suitable

Peel the potatoes and slice them thinly. Peel the pumpkin and slice them into pieces (if you use Hokkaido, thicker pieces will work, as it will fall apart quickly). Peel the carrots and slice them thinly. Mix everything together and transfer them to a casserole dish. In a separate bowl, make a mixture of broth, mustard, sour cream, honey, and seasonings to taste. I blend it into a smooth mixture using a milk frother, but a hand blender works too. Pour the mixture over the potato, pumpkin, and carrot mixture, cover with aluminum foil, and bake in the oven at 200 degrees Celsius for about 30-45 minutes. If you want to vary it, use 1 teaspoon less honey and replace the sweet mustard with regular medium-hot mustard. Otherwise, everything is as described above.