Servings 4
Ingredients
250g pumpkin, rind and seeds removed, flesh diced (can use butternut
squash instead of)
350g No point vegetables, e.g. carrots, swede
1 glove garlic
125ml sherry, medium
1 level tablespoon cornflour
1 teaspoon fresh or dried herbs, mixed
1 pinch salt
½ teaspoon pepper
1 tablespoon parmesan cheese, grated
1 tablespoon fresh breadcrumbs
Place all the pumpkin, root vegetables and garlic in a saucepan and
cover with water. Bring to the boil and simmer until all are
tender. This will take about 20 minutes depending on your choice of
root vegetables
Preheat grill to high
Drain the vegetables, reserving the cooking water
Place the vegetables in a gratin dish
Add enough of the vegetable water to the sherry to make 400ml
Heat the sherry stock. Mix the cornflour with a little cold water
and add it to the stock. Cook until slightly thickened.
Add the herbs and season well. Pour over the vegetables
Sprinkle the parmesan and breadcrumbs over the top of the gratin
Grill for about 10 minutes until brown on top.
