Potato-pumpkin-pan with goat cheese

Name: Potato-pumpkin-pan with goat cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Potatoes; 4 TABLESPOONS Oil; 1 (approx. 750 g) Small Hokkaido Pumpkin; 60 g Rocket; 100 g Walnut kernel halves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Goat fresh cheese taler; 2-3 TEASPOONS demerara sugar; 7-10 Tbsp fresh horseradish; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Potatoes
4 TABLESPOONS Oil
1 (approx. 750 g) Small Hokkaido Pumpkin
60 g Rocket
100 g Walnut kernel halves
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Goat fresh cheese taler
2-3 TEASPOONS demerara sugar
7-10 Tbsp fresh horseradish
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes. Cut potatoes into 1-1.5 cm pieces. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes over medium heat for 15-20 minutes, turning occasionally.
2
Wash the pumpkin, cut in half and remove the seeds. Cut pumpkin first into slices, then into 1-1.5 cm pieces. Heat 2 tablespoons of oil in another large pan and fry the pumpkin for 10-15 minutes.
3
Clean, wash and drain the rocket well. Coarsely chop the walnuts and add them to the potatoes about 3 minutes before the end of the cooking time. Season with salt and pepper. Put goat cheese on a greased baking tray and sprinkle with brown sugar.
4
Caramelise the sugar quickly under the grill or with a Bunsen burner. Mix pumpkin, rocket and potatoes in a pan. Place goat's cheese on top, grate horseradish on top and serve immediately.