Pumpkin under the hood

Ingredients for 4 servings:

• 800 g pumpkin flesh, prepared
• 1 vegetable onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• Salt
• pepper
• 1 bunch of herbs, e.g. parsley, chives, dill, chervil, marjoram and savory
• 2 tbsp butter
• 1 tbsp flour
• 150 ml milk
• 150 ml cream
• 100 g cheese, Emmental or Gouda
• 100 ml sour cream
• 2 egg yolks
• 2 bunches of herbs
• 2 egg whites
• salt and pepper
• nutmeg
• Chives, in rolls for sprinkling

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the pumpkin, peel if desired, cut into pieces, and grate very coarsely using a mandoline. Finely chop the onion and garlic, sauté in oil, add the grated pumpkin, and sauté for about 5 minutes more. Then mix with salt, pepper, and plenty of finely chopped garden herbs (to taste), and let cool. For the sauce, sauté the flour with the butter and deglaze with the milk and cream. Bring to a boil while stirring, then remove from the heat and let cool slightly. Then stir in the grated cheese, sour cream, and egg yolk. Stir in salt, pepper, nutmeg, garlic if desired, and plenty of finely chopped garden herbs to taste. Finally, carefully fold in the beaten egg whites with a whisk. Transfer the vegetables to a greased baking dish and pour the cream and cheese sauce over the top. Bake in a preheated oven at 180°C (350°F) top/bottom heat (160°C fan/convection oven) for about 25-30 minutes. A Hokkaido or a Gelber Zentner is ideal here.