Serves:Genoeg vir 4. Serves 4 Nutrition facts:200 calories20 grams fat
Ingredients
500 g botterskorsie, geskil en in klein wiggies gesny
4 knoffelhuisies met die skil
2 roosmaryntakkies
30 ml (2 e) olyf- of avokado- olie
sout en gemaalde swartpeper
250 ml (1 k) suurdeegbroodkrummels
8 ml (½ e) roosmarynblare, fyn gekap
60 ml (¼ k) fyn gerasperde parmesaan
30 ml (2 e) botter, gesmelt
250 ml (1 k) room
hand vol tiemietakkies
English recipe
Butternut and goat's cheese-crumbs
500g butternut, peeled and cut into small wedges
4 garlic cloves with peel
2 sprigs of rosemary
30 ml (2 tbsp) olive or avocado oil
salt and ground black pepper
250 ml (1 cup) crumbs from yeast bread
8 ml (½ e) rosemary leaves, finely chopped
60 ml (¼ cup) finely grated parmesan
30 ml (2 tablespoons) butter, melted
250 ml (1 cup) cream
handful of thyme
Instructions
Voorverhit die oond tot 200 °C.
1 Sit die botterskorsie, knoffel en roosmaryn in ’n diep bakplaat. Sprinkel die olie oor en geur na smaak. Bak vir 25 min. of tot die pampoen gaar is. 2 Meng die broodkrummels, fyn roosmaryn, parmesaan en botter. Hou eenkant. 3 Haal die skille van die knoffel af en verdeel saam met die pampoen en room tussen 4 x 125 ml- (½ k) oondvaste bakkies. Strooi die broodkrummelmengsel en dan die bokmelkkaas bo-oor. Bak vir 10 min. of tot goudbruin. 4 Strooi tiemietakkies oor en sit warm voor.
English recipe
Preheat the oven to 200 °C.
1 Put the butternut, garlic and rosemary in a deep baking tray. Sprinkle with oil and season to taste. Bake for 25 minutes or until the pumpkin is cooked. 2 Mix the bread crumbs, ground rosemary, Parmesan cheese and butter. Set aside. 3 Remove the skins from the garlic and devide with the pumpkin and cream between 4 x 125 ml- (½ cup) ovenproof bowls. Sprinkle the bread crumb mixture and then the goat's cheese over the top. Bake for 10 minutes or until golden brown. 4 Sprinkle with thyme and serve hot