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Champignon Cremieur with baked pumpkin

Recipe for 4 Portions:

2 Champignon Cremieur
600g Hokkaido pumpkin
½ bunch of thyme
1 organic lemon
2 tbsp honey
Salt, pepper
3 tbsp pumpkin seeds
1 bunch of rocket


Preparation:

Preheat the oven to 200º C (fan oven 180º C). Wash the pumpkin and remove the seeds. Cut the flesh into large cubes, (approx. 2.5cm). (Hokkaido pumpkins don’t have to be peeled).

Pluck the thyme leaves from the stalks and chop. Wash the lemon in hot water, dry and grate the skin. Press the juice out and mix with the honey, lemon peel and thyme. Season the marinade with salt and pepper and mix with the pumpkin cubes. Place the pumpkin in an ovenproof dish and cook for 20 minutes in the oven.


Meanwhile, roast the pumpkin seeds in a pan without fat, until they give off their aroma. Chop the seeds and lightly salt. Wash the rocket and dry in a spinner. Cut the
Champignon Cremieur in segments. Take the pumpkin out of the oven and put on plates and garnish with the rocket. Place the cheese segments next to the vegetables and sprinkle with the pumpkin seeds.


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