Doc V's Healthy Kitchen

I can’t help it. Small pumpkin, intense flavor, in whatever combination, it will be on my menu. I can’t get enough of them. I’m still not sure whether to start my own kitchen garden. My experiences in Italy until so far are more than just bad, although daily attention and regular watering. Anyway, I still have a few months to think about it. There is plenty of choice in the local supermarket and on the weekly market of the village.

Jerusalem artichoke has not been a regular guest at our table, it’s time for a change.

Clean and chop a small tasty pumpkin ( for 2 +/-500 grams of meat) in cubes. Clean and chop 400 grams of Jerusalem artichoke in equal sized cubes. Clean and chop 400 grams of potato in cubes. Add 4 chopped garlic cloves, 1 chopped onion, a few stems of fresh rosemary, black pepper and a drizzle of olive oil. Mix. Bake in the oven at 180° for approximately 40-60 mins. Stir halfway. Check whether every ingredient is done. Cover if necessary. Taste, add pepper and salt. Serve with a ready made vegetarian burger for Iris and a fresh fennel sausage for me.

PS do you notice my new toy🤩