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Sunday 16 October 2016

Provencal Pumpkin Tian : Lovely Autumn / Fall Food

I thought this perfect for this time of year. A creamy starter, or side dish, for 6 people. It works really well with roast meats and chicken - perhaps for Sunday lunch - or even a mid-week meal, read on and see what you think!

Serves Six

8g carb per serving

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 Gruyere cheese, grated
handful of flaked almonds

salt/pepper for seasoning

1. Preheat the oven to fan 180C/conventional 200C/ 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.
2. 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.
3. 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. 
4. Mix the white sauce with the pumpkin and the egg, and beat well, add seasoning if required. 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.

Serve as a starter, or as a side dish with meat, and perhaps cabbage or another vegetable(s) of your choice ...

Recipe idea from here

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You may be interested in reading 'Introduction to low-carb for beginners', see it here

All the best Jan


Jo said...

This looks really interesting, I've never tried anything like this before.

Conniecrafter said...

Looks delicious, very interesting, this would be good to take to a party as a side dish too :)
Have a blessed Sunday!!

JFM said...

Oh, yes...definitely will be making this dish!!!
It is making my mouth water already and I am just looking at a photo!
The aroma while it is baking must be heavenly ๐ŸŽƒ๐ŸŽƒ๐ŸŽƒ

Happy Sunday~

Christine said...

This looks so wonderful and comforting at the same time!

PerthDailyPhoto said...

Always good to discover new ways to use pumpkin, thanks Jan ๐Ÿ˜Š

Debbie said...

a great side dish and would provide yummy leftovers, if any was left ;)

have a wonderful sunday jan!!!

Martha said...

This looks really good. I've never made something like this. I'll have to try it.

happyone said...


Kasztanowy Domek said...

Delicious look!:))


Kezzie said...

I never know what to do with pumpkins! So tasty-sounding!

Sandra Cox said...

This would be great as part of the Thanksgiving meal!
Have a good week, Jan.

Betsy Banks Adams said...

This one caught my attention since I LOVE most anything made with pumpkin. My hubby and I eat Pumpkin Pancakes about once a week. Thanks so much for your recipe...


Gail said...

I love pumpkin pie so this would be wonderful.

Today was refrigerator soup day...taking every thing and making soup. I still have fresh veggies from the garden so had a lot if ingredients.

I am glad we are on to less steep roofs now.

Have a blessed week.

The Happy Whisk said...

If I could eat this one, I would. Looks great.

PS:I have pumpkin pie pumpkins roasted in my fridge right now. Did a video and pictures last week but didn't post them. I did however, eat a few or more spoonfuls of home-baked pumpkin. OMG. So flippin' good. They would be great for this dish.

Linda said...

I have never tried this, and it does look very good! Thank you so much for sharing.

Snowbird said...

Oh yes, just perfect for this time of the year!xxx

Lisa said...

Looks like a really different side dish, very autumnal.
Lisa x

baili said...

looked like a sweet dish at first sight ,great sharing dear Jan