Autumn Fragrant Baked Melon and Potato Vegetables
1.
ready
2.
Preheat the oven to 190 degrees Celsius. Slice pumpkin, sweet potato and cold potato separately, the thickness is about 3mm
3.
Pour olive oil in the pot or baking tray and spread evenly. Then add sweet potato, cold potato and pumpkin, and season three layers with salt and black pepper.
4.
Pour the chicken stock evenly
5.
Wrap the container with tin foil, pierce three holes in the top with a knife to allow the steam to escape, and bake in the oven for 40 minutes
6.
Then remove the tin foil and pour the cream
7.
Put it back in the oven and heat until the sweet potato at the bottom is soft, the soup becomes thick and thick, and the pumpkin appears caramel color on the surface, then spread the bread crumbs
8.
Bake until golden brown and enjoy
Tips:
* Sweet potatoes, pumpkins and cold potatoes have different tastes after baking, and they will be delicious when combined with each other. You can also try other combinations, such as potatoes, carrots, etc.
* When choosing chicken stock, pay attention to the label and try to choose simple chicken stock without MSG. Canned stock usually has a salty taste, so you need to taste the chicken broth first when you season it.
* The amount of chicken broth needs to be controlled. Vegetables will release water during the roasting process, so you need to leave enough space.
* If you like, you can make a sweet version of the grilled dish. Add coconut water or water, and season it with sugar and cinnamon powder.
