Vegan red kuri squash and potato gratin with spices
Ingredients
- 600 g potatoes
- 600 g red kuri squash
- 1 red onion
- 15 cl vegetable cream rice or oats
- ½ tsp nutmeg
- ½ tsp cumin seed or ground
- ½ tsp turmeric
- 1 tsp zaatar optional
- pepper
- salt
- breadcrumbs
- olive oil
Instructions
- Wash the potatoes and the squash. You may or may not peel the potatoes.
- Cut the vegetables into small cubes of 2/3 cm. Steam them for 20 to 25 minutes, stirring occasionally. The vegetables are ready when you can easily insert the tip of a knife.
- In the meantime, coarsely chop the onion and fry it in a pan for 8-10 minutes over a low heat in a little olive oil.
- Lightly oil the bottom of a casserole dish.
- Once the vegetables are cooked, pour them into the casserole dish. Add the onion and pour the cream, spices, salt and pepper on top. Stir gently to mix the vegetables with the cream and spices.
- Pour breadcrumbs on top to cover the vegetables. I personally like to add a tablespoon of sesame seeds and a tablespoon of hazelnut flour.
- Bake for 15-20 minutes at 220°C. Leave to cool for a few moments before eating!
Notes
For a more "Alpine" and vegetarian version: you can replace the spices and the vegetable cream with fresh cream, nutmeg, pepper and cheese (e.g. grated comté).