PROVENCAL PUMPKIN TIAN

Provencal pumpkin tian image

A creamy starter or side dish for 6 people - it works really well with roast meats and chicken

Provided by Claudia Roden

Time 1h30m

Yield Serves 6 as a side dish

Number Of Ingredients 9

Ingredients

750g seeded pumpkin (weight with skin but without seeds and fibres)
pinch of grated nutmeg
1 medium onion , roughly chopped
25g vegetable oil
1 tbsp plain flour
250ml milk
1 medium egg , lightly beaten
85g gruyère cheese, grated
handful of flaked almonds

Steps:

Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

Nutrition Facts : Calories 177 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.41 milligram of sodium