Savoury Potato and Pumpkin Pudding
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 tablespoons olive oil
- 1 garlic clove, sliced
- 1 1⁄2 lbs pumpkin flesh, cut into 3/4 inch chunks
- 12 ounces potatoes
- 2 tablespoons butter
- 1⁄2 cup ricotta cheese
- 2⁄3 cup parmesan cheese, grated
- 1⁄4 teaspoon nutmeg, grated
- 3 large eggs, separated
- salt & freshly ground black pepper
- fresh parsley, chopped for garnish
directions
- Preheat the oven to 400°F Grease a 7 1/2 cup shallow, oval baking dish.
- Heat the oil in a large shallow pan. Add the garlic and pumpkin and cook, stirring often, to prevent sticking, for 15-20 minutes or until the pumpkin is tender. Meanwhile, cook the potatoes in boiling salted water for 20 minutes until tender. Drain, leave until cool enough to handle, then peel off the skins. Place the potatoes and the pumpkin in a large bowl and mash well with the butter.
- Mash the ricotta with a fork until smooth and add to the potato mixture, mixing well.
- Stir in the Parmesan. nutmeg and plenty of seasonings into the the potato mixture-it should be smooth and creamy.
- Add the egg yolks, one at a time until mixed throughly.
- Whisk the egg whites with an electric mixer until they form stiff peaks, then fold gently into the potato mixture.
- Spoon into the prepared baking dish and bake for 30 minutes until golden and firm.
- Serve hot, garnished with the fresh chopped parsley.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.