Pumpkin Potato Pancakes With Gouda Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I saw this recipe on a European cooking site, it intriqued me with the combinations. i have not tried this but it really looks wonderful Ingredients:
1 lemon |
100 g aged gouda |
150 g creme fraiche |
150 g whole milk yogurt |
salt, cayenne pepper |
1 sm bunch chervil or parsley |
50 g pancetta or thick bacon ( optional ) |
500 g pumpkin |
350 g waxy potatoes |
50 g ground hazelnuts |
2 eggs |
1 tbs cornstarch |
2 tbs oil |
parmesan cheese to sprinkle over pancakes |
Directions:
1. Zest lemon, squeeze the juice and reserve
2. Finely grate the Gouda cheese
3. For the sauce: Mix half the grated cheese with the creme fraiche, yoghurt, lemon peel and juice
4. Season with salt ,pepper and 1 Tbs chopped herb, setting some aside for garnish of pancakes
5. Chop pancetta or bacon into small bite size cubes
6. Peel pumpkin, remove seeds and grate coarsley
7. Peel potatoes, grate coarsley and mix into grated pumpkin
8. Add the remaining grated Gouda and hazelnuts
9. Mix in the eggs, salt, pepper,cornstarch and chervil/parsley
10. Heat oil in a pan and cook pancetta till crisp ( vegetarians may omit pancetta ) and mix into pumpkin mixture
11. Fry pumpkin potato batter by dropping spoonfuls in hot greased pan , fry until crisp and cooked on both sides
12. Remove and drain on paper toweling
13. Serve with a dollop of Gouda cheese sauce, spinkle plate with some grated Parmesan.
14. Garnish with chopped herbs
15. Pass remaining Gouda sauce on the side
16. Note: to help grate Gouda, place in freezer 15 minutes prior to grating
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