Giraumon is the Creole name for a vegetable belonging to the pumpkin family.
In the Caribbean, it's affectionately called "the sweetness of the West Indies" due to its sweet taste. It can be used in both savory and sweet dishes.
Here we offer you a recipe for a gratin that exudes the essence of autumn!
Ingredients:
- 500g of giraumon (West Indian pumpkin)
- 1 onion
- 2 cloves of garlic
- 150g of bacon bits
- 50g of grated cheese
- 30g of flour
- 25cl of milk
- 30g of butter
- Nutmeg
- Salt/pepper
- Olive oil
Preparation:
1. Peel the giraumon and cut it into cubes. Sauté in a little olive oil with crushed garlic and chopped onion. Season with salt and pepper and cook until the giraumon is tender. Then mash the giraumon into a puree.
2. In a pan, sauté the bacon bits for a few moments.
3. Prepare your béchamel sauce: Melt the butter cut into pieces and add the flour. While continuously stirring, gradually add the milk. Keep stirring until the mixture thickens. Season with salt, pepper, and a pinch of ground nutmeg.
4. In a baking dish, layer the giraumon puree, then the bacon bits, and finally pour the béchamel sauce over it. Sprinkle the grated cheese on top.
5. Bake in a preheated oven at 180°C (356°F) for 20 to 30 minutes until the cheese is golden and bubbly. It's ready to enjoy!