Accompagnements,  Légumes,  What is that I have in my refrigerator? My closet?,  Vegetarian recipes

Pumpkin and leek parmesan

Pumpkin and leek parmesan

 

Improvised feasts

 

What I have in the fridge ?

A piece of leek

Yet again ? Well ... let's see ...

A piece of pumpkin

Well, well !

In the vegetable crisper, basically

A remaining Parmesan, we find

And these three companions

De fortune

A large meal

We do.

To accompany

This dish in all its glory

In the fridge

We have researched

Some chicken, sleeves

who, ma foi, will not do

No offense to our libations

Without hardships ...

 

BN Nath

01/12/2015

21 h

 

 

 

Pumpkin- leek- Parmesan-nut oil
Pumpkin and leek parmesan
Pumpkin- leek- Parmesan-nut oil
Pumpkin and leek parmesan

 

 

 

 

 

 

Pumpkin- leek- Parmesan-nut oil
Pumpkin and leek parmesan
Pumpkin- leek- Parmesan-nut oil
Pumpkin and leek parmesan

 

 

 

 

 

 

 

For 2 people

Preparation : 5 minutes

Baking : 10 minutes

What you need

– About 300 g pumpkin

– 1/2 glass & rsquo; water

– A leek (not a competition leek)

– Salt

– Walnut oil

– A remaining Parmesan

 

Preparation of the recipe

– Cut the pumpkin into small pieces

– Cook over high heat in a saucepan with the 1/2 glass of water for 7 mn, about. Pumpkin must be softened, but firm

– Add salt to your liking

– Add the leek and a previously tablespoon of water or necessary, mix well and simmer 2 minutes again

– Finish with a tablespoon of walnut oil

– Dresser in ramekins

– Sprinkle with Parmesan

 

Pumpkin- leek- Parmesan-nut oil
Pumpkin and leek parmesan
Pumpkin- leek- Parmesan-nut oil
Pumpkin and leek parmesan

 

 

 

 

 

 

 

Tips / advice / variants

* You can replace the pumpkin from the pumpkin, sweet potato or potato

* If you tend Gruyere or Emmental cheese in your refrigerator, broil the dish during 2 to 3 mn

 

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