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ReCIPES
Ingredients300g pumpkin
1 small onion
50g Roquefort
300ml water
Olive oil
Pumpkin and Roquefort purée
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ReCIPES
300g pumpkin
1 small onion
50g Roquefort
300ml water
Olive oil
Pumpkin and Roquefort purée
Pumpkin and Roquefort purée
Share your recipes! #mibrasa
1 small onion
50g Roquefort
300ml water
Olive oil
Serves 2 25 minutes 1 Mibrasa casserole dish
METHOD • Roast a whole onion with the skin intact for 25 minutes, preferably
at the end of service from the previous day to take advantage of using the oven’s gentle and low heat.
• Peel the pumpkin, cut into slices and place in a Mibrasa casserole dish. Take the casserole dish out and sauté for 2 minutes outside the oven. Pour in water and return to the oven to cook for 10 minutes.
• Cut 4 onion layers into julienne. Remove the pumpkin from the oven and add to a blender glass with the onion. Crumble in some blue cheese, blend and then season with salt and pepper to taste.
• The texture should be creamy and have a combination of smoky, sweet and salty fl avours. Garnish the dish with a bread stick, blue cheese and pumpkin seeds.
Serves 2 25 minutes 1 Mibrasa casserole dish Serves 2 25 minutes 1 Mibrasa casserole dish
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