Pumpkin and Celery Au Gratin

300g pumpkin, chopped

30g butter

1 clove garlic, crushed (optional)

1 stick celery, sliced

1 tblspns Loprofin Flour

pinch ground nutmeg

1/4 cup water

3/4 cup cream

Buttery Crumb Topping

1 cup stale low protein white breadcrumbs

30g butter, melted


Boil, steam or microwave pumpkin until tender; drain. Melt butter in medium saucepan, add garlic and celery, stir over heat for about 2 minutes (or microwave on High for about 2 minutes) or until the celery is just tender. Add flour and nutmeg, stir over heat further minute (or micorwave on High for 1 minute). Remove from heat, gradually stir in combined water and cream, stir over heat (or microwave on High for about 3 minutes) until mixture boils and thickens. Remove from heat and stir in pumpkin. Spoon mixture into oven proof dish, sprinkle with topping. Bake in moderately hot oven for about 15 minutes or until lightly browned.

Buttery Crumb Topping

Combine all ingredients in small bowl.