Roast potatoes with pumpkin to Kasseler-Geschnetzeltem

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench, peel and slice the potatoes. Pumpkin wash, quarter, core and cut into slices. Mix 2-3 tbsp. oil, 1 tsp. salt and honey well.

2. 2

   Pumpkin slices in a wide bowl and pour honey oil over it, mix well. Spread evenly on a baking tray.

3. 3

   Onions peel and chop finely. Clean, wash and cut the spring onions into rings. Wash the meat, dab dry and dice. Finely dice bacon. Leave 100 g bacon in a very large pan until crispy, take it out.

4. 4

   Put 2 tablespoons of oil into the pan and add approx. half of the onions, fry until transparent and remove.

5. 5

   Bake the pumpkin in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Meanwhile heat clarified butter in two portions in the pan, fry the potatoes in it in portions while turning, season with salt and pepper, remove.

6. 6

   Mix potatoes, rendered bacon and fried onions, add to the pumpkin about 5 minutes before the end of the baking time, mix and finish cooking.

7. 7

   In the meantime, heat 1-2 tbsp. oil in a casserole, fry the meat in it vigorously while turning. Add 50 g bacon, remaining onions and spring onions, except 1/2 tbsp. for sprinkling, and fry briefly.

8. 8

   Dust with flour, sweat briefly and deglaze with broth and cream while stirring. Bring to the boil while stirring and carefully season to taste with salt and pepper.

9. 9

   Parsley wash, dry shake and, to 1 stalk to garnish, pluck off leaves and chop finely. Arrange Kasseler-Gulasch in a bowl, sprinkle with spring onions. Arrange fried potatoes with pumpkin, sprinkle with parsley and garnish.

Nutrition Facts

KCAL
970 kcal

CARBS
50 g

FATS
66 g

PROTEINS
43 g