Baked pumpkin with ham
Ingredients for Baked pumpkin with ham
| Amount | Ingredient |
|---|---|
| 1st Hokkaido pumpkin (about 1 | 2kg) |
| 1st Leeks (about 300g) | 2 tbsp |
| Butter | 2 tbsp |
| Flour | 100 grams |
| Orange juice | something |
| Salt | something |
| Pepper | something |
| grated nutmeg | 12 Schb |
| Ham (250 g) | 150 grams |
| grated cheese (eg Emmental) | something |
| Fat for the form (s) | 1 somewhat |
| Cream (by feel) |
Baked pumpkin with ham Directions
Wash and clean the pumpkin, cut in half, remove seeds and cut into 12 columns. Wash and clean the leeks, cut into rings, add 1 minute in boiling water. Drain and drain well. Preheat oven to 200 degrees (convection 180 degrees) Preheat.
Heat butter in a saucepan. Add flour and sauté briefly while stirring. Stir in cream, add milk and juice. Bring to a boil while stirring, season with salt, pepper and nutmeg.
Ham wrap around the pumpkin columns, in four buttered baking dishes (each about 20 x 12 cm, alternatively, a baking dish, 40 x 25 cm) set. With leek sauce and 75 g of cheese mix and give it. Sprinkle with remaining cheese and bake in oven for 30-35 minutes.
Per serving: 510 kcal/2150 kJ, 27 g carbohydrates, 32 g protein, 29 g F p>
