Rosemary Root Vegetable Cakes with Gorgonzola

01Method

1. 1

   Peel and cut the pumpkin and both potato varieties into uniform cubes.

2. 2

   Roast the root vegetables with olive oil, rosemary, and sea salt in the oven until tender.

3. 3

   Peel and mince the garlic clove finely.

4. 4

   Whisk the eggs together in a bowl until well combined.

5. 5

   Fold the roasted vegetables and minced garlic into the eggs.

6. 6

   Stir in the cream and grated cheese until the mixture is cohesive.

7. 7

   Season to taste with salt and pepper.

8. 8

   Divide the mixture into individual molds or muffin cups and bake until set.

9. 9

   Cool slightly before turning out onto serving plates.

10. 10

    Top each cake with crumbled gorgonzola before serving.