Pumpkin, potato and carrot casserole with honey

Name: Pumpkin, potato and carrot casserole with honey
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 kg Pumpkin (Hokkaido); 250 g Carrots; 800 g Potatoes; 1 red chilli pepper; 2 TABLESPOONS Olive oil; 1 TABLESPOON demerara sugar; 3/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 5-6 Tbsp liquid honey; 7-10 Tbsp Grease; 7-10 Tbsp Mint and red chilli pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 kg Pumpkin (Hokkaido)
250 g Carrots
800 g Potatoes
1 red chilli pepper
2 TABLESPOONS Olive oil
1 TABLESPOON demerara sugar
3/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
5-6 Tbsp liquid honey
7-10 Tbsp Grease
7-10 Tbsp Mint and red chilli pepper

Directions

1
Peel and finely dice the onion and garlic. Clean the pumpkin, peel and dice. Peel, wash and slice the carrots. Potatoes peel, wash and roughly dice. Wash chilli pepper and cut into rings. Heat olive oil in a pot. Add onion, garlic, pumpkin, potatoes, carrots and chili and fry while turning several times.
2
Sprinkle with sugar and allow to caramelize briefly while turning. Deglaze with stock, bring to the boil and simmer covered over medium heat for 10 minutes. Season to taste with salt and pepper. Grease an ovenproof dish. Fill the vegetables with broth into the form, sprinkle with honey. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Remove from the oven and garnish as desired with mint strips and chilli