Traditional recipes

Pumpkin soufflé with tomatoes

Pumpkin soufflé with tomatoes


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Wash the zucchini and cut lengthwise. Tomatoes are scalded, the skin is removed and cut into cubes. Peel and chop the onion and garlic. Boil the potatoes, then peel and cut into slices. The greens are washed and finely chopped.

Heat the oven to 200 degrees C. Heat the onion and garlic in 2-3 tablespoons of oil, add the tomatoes and let it boil for 10 minutes. Season with salt and pepper.

In a bowl make the cheese sauce. Beat the eggs, add the milk, sour cream and grated cheese.

Season with salt, pepper and nutmeg.


Grease a heat-resistant form with butter. Place alternate layers of potatoes, pumpkin, greens, tomatoes and cheese sauce. Finish with a layer of cheese sauce. We also put the butter in piles on the whole surface of the tray.

Bake for ~ 60 minutes. When we take it out of the oven, sprinkle rosemary on top.



Comments:

  1. Travis

    What exactly would you like to say?

  2. Stanford

    Big to you thanks for the necessary information.

  3. Tye

    Smart things, he says)

  4. Gujas

    Features:)



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