In another of our series of choko recipes, this is a variation on the classic potato dauphinoise, only with pumpkin, choko and radishes.
The method is simple:
Slice the ingredients thinly, using a mandolin or knife.
Then layer the vegetables in a small, high-sided baking dish. Alternate the ingredients, adding small knobs of butter as you go. I also added some dried sage (home-made of course!), salt and pepper.
Then pour in cream, to come up the level of the vegetables.
Bake in a 180°C oven for 45mins. I then added a layer of grated cheese (why not!), and baked until golden brown.
The result was delicious with pork sausages and peas 🙂