Pumpkin Carpaccio with Cheese Sauce and Granola
This pumpkin “carpaccio” with creamy cheese sauce and granola is perfect for a light and delicious dinner that can be made in just a few minutes and will surely delight you; don’t hesitate to try it, it’s simply delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 6 zucchinis
- 1 tablespoon butter, (for the sauce)
- 1/4 white onions, finely chopped (for the sauce)
- 1 clove garlic, finely chopped (for the sauce)
- 1 tablespoon flour, (for the sauce)
- 2 cups cow's milk, (for the sauce)
- 1 cup Manchego cheese, Grated
- 1/2 teaspoons salt, for the sauce and the zucchinis
- 1/2 teaspoons pepper, for the sauce and the zucchinis
- 4 tablespoons Kellogg's® ancient grains granola: quinoa, amaranth, and apple
Preparation
25 mins
10 mins
Low
- Using a peeler, cut the pumpkins into thin vertical slices. Set aside.
- For the sauce, in a small pot over medium heat, cook the onion and garlic with the butter. Add the flour and cook until golden. Add the milk and let it boil, then reduce the heat and cook until it thickens. Mix with the cheese until melted and season.
- Arrange the pumpkins on a plate, season with salt and pepper, drizzle with the cheese sauce and the granola with Kellogg’s® quinoa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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