Leek Pudding with Pumpkin
; void(0);){kind=small}
251Tastily interesting leek with pumpkin is excellent non-meat delicacy. Excellent is also cold.
recipe,photo-recipe,butternut squash,leek,Vegetarian dishes,
Vegetarian dishes
Ingredients
Ingredients
| baking powder for gingerbread | 0.5 | oz | 15 | grams | |
| butternut squash | 10.5 | oz | 300 | grams | |
| chicken egg | 2 | pcs | 2 | pieces | |
| flour medium | 5.25 | oz | 150 | grams | |
| ground white pepper | - | ||||
| leek | 1 | pc | 1 | piece | |
| olive oil | 2 | tbsp | 2 | tablespoon | |
| salt | 1 | tsp | 1 | teaspoon | |
| semi skimmed milk 1,5% | 1.3 | cup | 300 | milliliters |
Recipe
1. Saute the leek
leek 1 pc • ground white pepper • olive oil 2 tbsp
Cut middle sized leek into the rings and saute in skillet for approx. 10 minutes until tender. Add pinch of white pepper.
2. Grate pumpkin
salt 1 tsp • butternut squash 10.5 oz (300 g)
Peel the pumpkin and coarsely grate it. Blend into the skillet with leek and saute for further cca 5 minutes. Salt it.
3. Batter preparation
chicken egg 2 pcs • semi skimmed milk 1,5% 1.3 cup (300 ml) • baking powder for gingerbread 0.5 oz (15 g) • flour medium 5.25 oz (150 g)
In a bowl beat the eggs, milk and flour into the smooth batter. At the end blend in baking powder and fried leek with pumpkin.
4. Pour into the baking dish
Pour mixture into the baking dish.
5. Baking
Bake at 355°F (180°C) for 40 minutes.
Bon appetit!
