🍽️ Lactose-free pumpkin gratin with peppers

Name: Lactose-free pumpkin gratin with peppers
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g long-grain rice; salt; soft MinusL butter (for the pan); 500 g pumpkin flesh (e.g. butternut); 2 bell peppers (red and green); 1 onion; 2 garlic cloves; 200 g parsnips; 2 tbsp MinusL butter (for the pan); 100 ml vegetable broth; 250 ml MinusL whipping cream (cup); 2 eggs; 1 tbsp freshly chopped thyme; 100 g MinusL Emmental (grated); pepper (from the mill); nutmeg (freshly grated)

712 kcal · 30 min · 4 servings

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Ingredients

250 g long-grain rice
salt
soft MinusL butter (for the pan)
500 g pumpkin flesh (e.g. butternut)
2 bell peppers (red and green)
1 onion
2 garlic cloves
200 g parsnips
2 tbsp MinusL butter (for the pan)
100 ml vegetable broth
250 ml MinusL whipping cream (cup)
2 eggs
1 tbsp freshly chopped thyme
100 g MinusL Emmental (grated)
pepper (from the mill)
nutmeg (freshly grated)

Instructions

1. Cook the rice in 400 milliliters of salted water for about 15 minutes until it is still slightly firm. Let it cool down afterwards.
2. Preheat the oven to 180 degrees Celsius with fan. Grease a baking dish with some butter.
3. Peel the pumpkin and cut it into slices or pieces. Wash the peppers, remove the core, and cut them into small cubes. Peel the onion and garlic and chop them finely. Clean and peel the parsnip and dice it very small.
4. Sauté the onion, garlic, and pumpkin in hot butter. Add the vegetable broth and let it simmer for about 8 minutes.
5. Whisk the cream and eggs well. Stir in the thyme and half of the cheese, and season with salt, pepper, and nutmeg.
6. Distribute all the vegetables and the rice in the dish. Pour the egg cream over the vegetables, sprinkle the remaining cheese on top, and bake in the preheated oven for 25 to 30 minutes until golden brown.

Nutrition per serving

kcal: 712
Protein: 20 g · Fett/Fat: 40 g · Carbs: 67 g