Pumpkin boulangère

Pumpkin boulangère

By
From
The Beef Club
Serves
4
Prep
35 mins
Cooking time
60 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1kg pumpkin
3 tablespoons olive oil
1 teaspoon curry powder
1kg sweet onions
2 garlic cloves
2-3 sprigs thyme
2 bay leaves
150ml chicken stock, or vegetable stock
150g stilton or other blue cheese
2 tablespoons marrow or pumpkin seeds
sea salt
freshly ground black pepper

Method

  1. Cut the pumpkin into thin slices 5 mm thick and peel. Fry the slices over a fairly high heat in 1 tablespoon of olive oil for about 2 minutes on each side. Add the curry powder and some salt to taste.
  2. Peel and finely slice the sweet onions, then fry very gently over a fairly low heat in the remaining olive oil with the chopped garlic, thyme and bay leaves, for about 25 minutes. Season well with pepper and set aside.
  3. Preheat the oven to 190°C. In a gratin dish, arrange alternate layers of pumpkin and onion, then pour over the chicken stock. Sprinkle with crumbled Stilton and the marrow seeds. Bake in the oven for about 20 minutes.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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