Description
My kitchen got autumn beautiful, pumpkin. Pumpkin – the vegetable is very useful, but not small, I tell you... So what I only because it is not cooked, and the soup, and your favorite rice pudding, and baked pastries. And then decided to cook a vegetable casserole. Turned out tasty and quite satisfying!
Ingredients
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Potatoes
800 g
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Pumpkin
300 g
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Garlic
2 tooth
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Chicken fillet
400 g
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Sour cream
50 g
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Ginger
1 tsp
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Chicken egg
2 piece
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Cheese
70 g
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Sundried tomatoes
-
Olive oil
3 Tbsp
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Salt
-
Seasoning
Cooking
For cooking casseroles needed: pumpkin cut into small pieces, drizzle with olive oil and bake with two prongs of unpeeled garlic in the oven at 180* 25 minutes. Then, a blender, the pumpkin and peeled garlic, turn into a puree.
Chicken fillet to salt, sprinkle with herbs de Provence. Wrap in foil and bake simultaneously with the pumpkin (you can, in advance, on the hour, to marinate the meat in soy sauce and lemon juice).
Until the pumpkin meat is baked, you need to boil the potatoes. Drain the water and potatoes pound to puree. In mashed potatoes add the pumpkin puree, sour cream and grated on a fine grater ginger.
Eggs lightly whisk and add in the warm vegetable puree. Season with salt to taste. Stir thoroughly.
The form greased with olive oil, gently lay a layer of vegetable puree.
Chicken fillet cut into medium-sized pieces. Spread on top of vegetables and lightly "drown" the meat in vegetable puree.
Sun-dried tomatoes cut into slices and put them between pieces of meat.
Grate cheese on a grater. Sprinkle on top of casserole.
Send in the oven at 180* for 25-30 minutes. Bake until Golden brown. Cut the casserole should warm, not hot to the portions kept the form.
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