Are you sure you want to delete this recipe?
This recipe was uploaded by Chef Lucas ZA
2. Boil both halves until soft adding salt to taste. Beware not to over cook as this will cause the skin to become too soft.
3. Peel potatoes and dice into 1.5cm cubes.
4. Boil potatoes until cooked but before it starts to disintegrate.
5. Drain water of the potatoes; add 100g butter and one finely chopped onion.
6. Sauté until onions are glazed and become transparent.
7. Stir in the fresh cream and ½ the cheese adding 1 flat teaspoon of mustard powder to enhance the taste of the cheese. You should now have a potato dish that is creamy and cheesy.
8. Break broccoli into florets and boil adding a little lemon juice and salt to taste.
9. Break cauliflower into individual florets and boil normally. Sprinkle liberally with nutmeg after draining the water.
10. diagonally slice baby marrow into 3mm thick slices (oval shaped slices) and fry in a little butter until soft adding crushed garlic at the end of frying process and salt to taste.
11. Place two halves of the pumpkins on two plates to form two “dishes”.
12. Sprinkle sugar and cinnamon over the surface of the pumpkins.
13. Place a layer of potatoes in the bottom of the pumpkin filling it ½way.
14. Place a ring cauliflower in to the pumpkin on top of the potatoes and place a ring of broccoli inside of that concentrically working to the baby marrow in the centre.
15. Sprinkle the remaining cheese over the pumpkin half and place under grill for 5 min until the cheese is melted.
Cut the Mount Dix as you would cut a cake giving each portion a fine selection of vegetables.