Autumn Baked Melon and Potato Vegetables

Overview

Three layers of sweetness and three layers of texture. Sweet potatoes, cold potatoes and pumpkin are soaked in chicken soup and roasted slowly. When the juice is sweet and sweet, cream is used to add a rich flavor, and finally there are crispy bread crumbs to finish. The seasoning can be very simple, but the taste is not bland. It is served steaming on the table while the weather is about to get colder, to welcome the new year of yellow leaves and late autumn.

Tags

• hot dishes
• foreign cuisine
• children
• dinner with friends
• western food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• bread crumbs
• chicken stock
• cream
• grind black pepper
• olive oil
• pumpkin
• sweet potato
• sweet potatoes
• salt

Ingredients

Steps

1. 1 Prepare

   

2. 2 Preheat the oven to 190 degrees Celsius. Slice pumpkin, sweet potato and cold potato into slices, about 3mm thick

   

3. 3 Drizzle olive oil into the pot or baking sheet and spread evenly. Then add sweet potatoes, cold potatoes and pumpkin, season the three layers with salt and black pepper respectively

   

4. 4 Pour in chicken stock evenly

   

5. 5 Wrap the container with tin foil, poke three holes in it with a knife to allow steam to escape, and bake in the oven for 40 minutes

   

6. 6 Then remove the tin foil and pour in the cream

   

7. 7 Return to the oven and heat until the bottom of the sweet potato is soft, the soup becomes rich and viscous, and the surface of the pumpkin appears caramel color, then sprinkle with bread crumbs

   

8. 8 Bake until golden brown and enjoy