Uchiki Kuri Squash Fritters & Verte
Perfect Autumn Treat!
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1 hour
-
Serves 2
1 Hour 30 minutes
Serves 6-8
What you'll need…
- 1 White cabbage
- 2 Tablespoon olive oil
- 480ml double cream
- 3 cloves garlic
- 1/4 teaspoon ground nutmeg
- Ground black pepper
- 50g grated parmesan
- 4 Sprigs thyme
- 100g grated gouda
The method
1
Pre-heat your oven to 180°C. Chop your cabbage into 8 wedges (lengthwise). Then chop the garlic.
2
Place the cabbage wedges onto a baking tray and drizzle with olive oil. Season to your liking.
3
Place into the oven for 45 minutes, turning the wedges over half way through. Remove once tender.
4
In the meantime, mix together the cream, chopped garlic, nutmeg and parmesan.
5
Transfer the cabbage wedges into a deep baking dish and then pour over the cream mixture, toss in the thyme sprigs. Sprinkle over the grated gouda.
6
Roast until the cream begins to thicken and the cabbage is golden brown (around 30 minutes). Enjoy!
