Provencal pumpkin tian
A creamy starter or side dish for 6 people – it works really well with roast meats and chicken
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Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 177
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fat 13g
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saturates 6g
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carbs 8g
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sugars 0g
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fibre 1g
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protein 8g
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salt 0.41g
Ingredients
- 750g seeded pumpkins (weight with skin but without seeds and fibres)
- pinch of grated nutmeg
- 1 medium onion, roughly chopped
- 25g vegetable oil
- 1 tbsp plain flour
- 250ml milk
- 1 medium egg, lightly beaten
- 85g Gruyère cheese, grated
- handful of flaked almonds
Method
Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a wellbuttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.
