Potato-pumpkin casserole

Name: Potato-pumpkin casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Pumpkin (e.g. garden pumpkin); 2 medium-sized carrots; 750 g Potatoes; 1 medium onion; 2 Garlic cloves; 1 red chilli pepper or cayenne pepper; 2 TABLESPOONS Oil; 2 TABLESPOONS Vegetable broth; 7-10 Tbsp salt, pepper; 7-10 Tbsp Grease; 3-4 Tbsp liquid honey

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Pumpkin (e.g. garden pumpkin)
2 medium-sized carrots
750 g Potatoes
1 medium onion
2 Garlic cloves
1 red chilli pepper or cayenne pepper
2 TABLESPOONS Oil
2 TABLESPOONS Vegetable broth
7-10 Tbsp salt, pepper
7-10 Tbsp Grease
3-4 Tbsp liquid honey

Directions

1
Cut the pumpkin into slices, remove the seeds and peel. Peel and wash carrots and potatoes. Cut everything into large pieces. Peel and chop onion and garlic. Carve, seed, wash and finely chop the chilli pepper
2
Heat the oil in a large pot. Fry everything in it while turning. Stir in 3/4 l water and stock. Bring to the boil, cover and simmer for about 10 minutes. Season to taste with salt and pepper
3
Grease a large flat casserole dish. Pour in the vegetables and broth. Drizzle honey over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 40 minutes
4
Drink: cold beer