Recipes, re-invented from cooking shows
Curried Butternut Velouté
Prep. Time:
Baking Time:
Total Time:
15 mins
5 mins
25 mins
Serves:
6
word
Ingredients
100 g European butter 2 onions, sliced 2 garlic cloves 1 tablespoon ground cumin 450 g butternut squash 450 ml vegetable stock 120 ml double cream sal
Method
To make the velouté, place a heavy-based pan over a medium heat and add the butter. Add the onion and sweat until soft. Add the garlic and cumin and cook on a low heat for an additional 3–4 minutes
Peel and dice the squash. Add to the pan and stir to coat in the flavored butter for 5 minutes. Add the stock, cook until the squash is soft then add the cream. Bring to a simmer then remove from the heat
Strain, reserving the liquid, and pulse the solids in a blender until smooth, adding some of the reserved stock until you're happy with the texture. Season to taste, pass through a fine strainer.
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Instructions
To make the velouté, place a heavy-based pan over a medium heat and add the butter. Add the onion and sweat until soft. Add the garlic and cumin and cook on a low heat for an additional 3–4 minutes
Peel and dice the squash. Add to the pan and stir to coat in the flavored butter for 5 minutes. Add the stock, cook until the squash is soft then add the cream. Bring to a simmer then remove from the heat
Strain, reserving the liquid, and pulse the solids in a blender until smooth, adding some of the reserved stock until you're happy with the texture. Season to taste, pass through a fine strainer.
Heading 5
Ingredients
100 g European butter
2 onions, sliced
2 garlic cloves
1 tablespoon ground cumin
450 g butternut squash
450 ml vegetable stock
120 ml double cream
sal
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