A sweet potato and pumpkin gratin inspired by the Spanish tortilla! Enriched with garlic, olive oil and fresh herbs. A hearty, delicious and gluten-free side dish!

Zutaten

SÜSSKARTOFFEL & SQUASH COOKING

  • 2 Tassen Süßkartoffeln (geschält // dünn geschnitten)
  • 4 Tassen Butternusskürbis (Kerne entfernt // geschält / /dünn geschnitten)
  • 4-6 Suppe Oliven- oder Avocadoöl*
  • 2 Suppe Rosmarin oder frisch gehackt Thymian (Ich habe beides verwendet)
  • 1/4 Tasse gehackte frische Petersilie ( und mehr zum Servieren)
  • 2 EL EL Nährhefe
  • 1/2 TL Meer Salz
  • 3 Nelken Knoblauch (chopped)

TO SERVE faculta tif

Instructions

  • Preheat the oven to 176°C and use a < a href="https://aax-us-east.amazon-adsystem.com/x/c/Qp3WWt8IIAyDFjd_8gFNd5MAAAFhL2YWhgEAAAFKASsI4Kk/http://www.amazon.com/dp/B0000VZ57C/ref=as_at?creativeASIN= B0000VZ57C&amp ;linkCode= w61&imprToken=MlKwutXFJNQxsq7fgxvoYw&slotNum=12&tag=minimalistbaker-20" target="_blank" rel="nofollow">Mandolin or a sharp knife to slice the peeled sweet potato and butternut very thinly to squeeze.
  • In a large mixing bowl, place the potato and pumpkin slices and garnish with the oil, rosemary, thyme, parsley, yeast flakes, salt and garlic . Shuffle to combine.
  • Adding to a 9×13 inch (or similar size ). – mine was a bit smaller // adjust if you change batch size) single layer casserole dish, try arranging the potatoes and squash in layers like lasagna. Press to flatten. Then cover with foil.
  • Boil for 40 minutes. Then remove the foil and bake at 375°F (190°C) for an additional 10-15 minutes or until the potatoes and squash are tender and lightly browned around the edges. /div>
  • Let it cool down a bit. Then serve with fresh herbs and sprinkle with more nutritional yeast or vegan parmesan (optional).
  • Store leftovers uncovered in the fridge for up to 3 days or in the freezer up to 1 month. Microwave or oven at 176°C (350°F) until heated through.
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