The combination of pumpkin and sweet potato in baked form — a clear gastronomic discovery, and very, very lucky! And the cheese, and even Gruyere, Swiss Kokotov give it charm. In general, as a separate dish for vegetarians — well, and as a garnish for meat eaters — perfect! On the eve of All Saints’ Day especially for Woman’s Day Chelyabinsk fudbloger and journalist Lena Moskalenko cooked pumpkin and offers a taste of everything — from the Moroccan snacks to exquisite French dessert.
How to prepare:
Pumpkin and sweet potato peel and cut into thin slices small.
Shallot finely chop and fry in butter. Garlic chop.
As a greased heatproof portioned cocottes lay vegetables.
Mix the sour cream with egg and season with nutmeg and black pepper, pour a mixture of vegetables.
Gruyere grate on a medium grater, sprinkle on top and decorate the grain mixture.