Rinse, clean and chop the greens into small cubes with an edge length of max. 2 millimeters. Lightly crush the juniper berries with a wide knife blade. Rinse the chicory and cut it in half lengthwise, removing only enough of the stem so that the half bunch still holds together.
Heat a little oil and butter in a frying pan, brown the perennials in turn on the cut side until browned, turn to the other side, drizzle with a tiny bit of juice from a lemon, season with salt, season with pepper and place cut side down in a lightly oiled gratin dish.
Add a little more butter to the frying pan and steam the vegetable cubes with the juniper berries for about 5 minutes, seasoning with a pinch of sugar, pepper and salt. Then extinguish with a little tap water and pour over the chicory. Cook in the oven at 100°C for 30 to 40 minutes, until the chicory is fork-tender but still firm to the bite. To serve, shape the perennial halves on the plate and pour over the greens with the juice.
Pumpkin puree: Cut the pumpkin, separate from the skin, cut out the seeds and the fibers from the center, then dice, the potatoes ditto. Cook both together in salted tap water until soft on the stove, then pour off the tap water, season with salt, season with pepper, grate a little bit of nutmeg over it. A good piece of butter d
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