Pumpkin Au Gratin With Le D’Iberville
Ingredients
- 1 kg (2.2 lbs) pumpkin, peeled and diced
- 500 ml (2 cups) chicken stock
- 250 ml (1 cup) Le D’Iberville, grated
- 125 ml (1/2 cup) 15 % cooking cream
- A pinch of grated nutmeg
Preparation
Cook pumpkin in low heat in a large saucepan with chicken stock, approximately 25 minutes.
When the pumpkin pieces are tender, drain them and hash them with a fork. Add cream, nutmeg and half the cheese.
Put the pumpkin purée in a baking dish and sprinkle with remaining Le D’Iberville. Bake at 400° F (200° C) for approximately 5 minutes, until the cheese melts.
Serve warm. Delicious when paired with game.
Portions 6
Preparation time
15 minutes
Cooking time
30 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012