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🍽️ Crispy Pumpkin and Carrot Gratin

680 kcal · 70 min · 4 servings

Ingredients

• 0.5 Butternut squash(es)
• 3 large carrot(s)
• 1 stalk(s) leek
• 3 frying sausages (coarse raw)
• 1 egg(s)
• 100 g cream
• 100 g cheddar cheese (grated)
• 2 tbsp seeds (e.g. salad seed mix, pumpkin seeds or similar)
• 100 g sour cream (or crème fraîche)
• salt and pepper
• vanilla salt
• chili powder
• 4 tbsp breadcrumbs
• butter

Instructions

1. 1. Peel the pumpkin and slice it into rounds about 1 cm thick.
2. 2. Cut the pumpkin rounds in half and remove the seeds.
3. 3. Peel the carrots and cut them in half crosswise.
4. 4. Cut the carrot pieces in half lengthwise.
5. 5. Clean the leek and cut it into pieces the same length as the carrots.
6. 6. Cut the leek pieces in half lengthwise as well.
7. 7. Lightly butter a baking dish.
8. 8. Layer the vegetables in the dish in an overlapping, shingle-like pattern.
9. 9. Lightly salt the vegetables.
10. 10. Squeeze walnut-sized pieces out of the sausages to form small meatballs.
11. 11. Distribute the sausage meatballs evenly over the vegetables.
12. 12. Whisk together the egg, cream, sour cream, cheese, and seeds in a bowl.
13. 13. Season the mixture with salt, pepper, vanilla salt, and chili.
14. 14. Pour the sauce evenly over the gratin.
15. 15. Mix the breadcrumbs with about a quarter teaspoon of vanilla salt.
16. 16. Sprinkle the seasoned breadcrumbs over the gratin.
17. 17. Distribute small pieces of butter evenly on top.
18. 18. Preheat the air fryer or oven with convection and steam function to 175 °C.
19. 19. Cook the gratin for 30 minutes at 175 °C using convection and steam.
20. 20. Turn off the steam function and increase the temperature to 180 °C.
21. 21. Bake the gratin for another 5 to 10 minutes at 180 °C using only convection.
22. 22. Remove the gratin when the breadcrumbs are golden brown and crispy.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 48 g · Carbs: 32 g