1(150g) small Red kuri squash
4 (400g) medium potatoes
1/2 (50 g) celery root
1 (100 g) large carrot
2 (100 g) small onions
2 Tbsp olive oil
1 sprig rosemary
1 Tbsp tomato paste
2 1/2 cups ( ca. 600 ml.) Vegetable stock
Salt and pepper
1/4 pound (120 g) Goat gouda/ regular gouda cheese or cheese of you choice
4 slices of bread
- Peel and cut the squash (remove the seeds), potatoes, carrots and celery into little cubes. Dice the onion into small pieces.
- Heat oil in a larger stock pot. Put in the vegetables, rosemary, bayleaf and sear for 5 min. Add tomato paste and pour the vegetable stock over the vegetables, bring to a boil. Simmer for 25 min.
- In the mean time preheat the oven to 390ºF (200ºC), grate the cheese on top of the bread put in the oven under the broiler until cheese is molten.
- When done salt and pepper to taste.