- 2 sweet potatoes, peeled and cut into large quarters
- 1 fiddlehead pumpkin, peeled, seeded and cut into large pieces
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ onion, chopped
- 2 tablespoons flour
- 480 ml fresh milk
- 1 and ½ teaspoons sage, finely chopped or grated
- 1 pinch garlic s alt
- 1 pinch of black pepper
- 25 g grated parmesan cheese
Heat the oven to 180 degrees.Grease a baking tray with a little oil. Coat the sliced potatoes with olive oil. Arrange them on the tray. Set the pumpkin aside. Bake the potatoes in the preheated oven for 5 minutes. Then add the pumpkin. Return to the oven for another 10-15 minutes until tender. Remove and let cool.
In a deep frying pan, heat the oil over medium heat. Sauté the onion in it for 10 minutes. Add the flour, milk, sage, garlic s alt, pepper. Mix very well. Cook for about 10 minutes, stirring, until the sauce thickens and no lumps remain.
Back to potatoes and pumpkin. Carefully slice them after they have cooled. Arrange them in the baking tray. Pour the resulting sauce over them. Sprinkle generously with Parmesan. Return to the oven, wrapping with foil. Bake for 25 minutes. Remove, remove the foil, sprinkle with a little more Parmesan and return to the oven until golden brown or 10 minutes more.