Today I crave vegetables, so I prepared a rich pumpkin, mushroom and potato millefeuille, then gratinated in the oven with a nice sprinkle of Parmesan and melting cheese.
It’s not a very high-calorie dish even though the cheese does increase the fats significantly, but it’s all balanced by the abundant amount of vegetables, don’t you agree??
It’s not a quick dish because you have to cook the vegetables separately first and then layer them, but it’s a tasty and healthy idea for a family meal!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
PUMPKIN, MUSHROOM, AND POTATO MILLEFEUILLE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for PUMPKIN, MUSHROOM, AND POTATO MILLEFEUILLE
- 21.2 oz cleaned pumpkin
- 17.6 oz Potatoes
- 10.6 oz cleaned champignon mushrooms
- 7 slices melting cheese (type Galbanino)
- 1 clove garlic
- Parsley (chopped)
- to taste grated Parmesan
- to taste sage
- to taste salt and pepper
- to taste extra virgin olive oil
Tools for PUMPKIN, MUSHROOM, AND POTATO MILLEFEUILLE
#ADV
- Casserole
- Baking Pan
FOR THE PREPARATION OF PUMPKIN, MUSHROOM, AND POTATO MILLEFEUILLE
Arrange the pumpkin slices on a baking pan lined with parchment paper and add some fresh sage leaves. Bake at 392°F until they become tender. In the meantime, boil the potatoes cut in half for 8-10 minutes.
In a pan, sauté the garlic clove with extra virgin olive oil, then add the sliced champignon mushrooms.
Continue cooking over medium heat for about 10-15 minutes.
Add a little chopped parsley, adjust the salt and pepper, and set aside.
Now take the baking pan and start assembling the pumpkin, mushroom, and potato millefeuille.
Make a first layer of oven-baked pumpkin, then add the sautéed mushrooms and finally the boiled potatoes, well drained.
Cover these vegetables with slices of melting cheese like Galbanino, Maasdam, Emmental, or whatever you have in the fridge.
Sprinkle with grated Parmesan and add some sage leaves.
Now bake the pumpkin, mushroom, and potato gratin at 392°F for about 20 minutes to gratinate the cheese on the surface.
Simple and not too high-calorie, enjoy your pumpkin, mushroom, and potato millefeuille!
Annalisa
Advice and notes
I also suggest these vegetable recipes :
FENNEL AND SHALLOTS FLAN BY JAMIE OLIVER
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