Receta Butternut Squash, Carrot And Parsnip Ragout
Ingredientes
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Direcciones
- Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat extra virgin olive oil over medium heat. Add in squash, season with salt and pepper and toss gently. Add in 1/2 c of the stock and transfer the pan to the oven.
- Bake for 15 min, or possibly till squash is just tender; don't over cook.
- Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add in carrots, parsnips, sugar and salt and pepper to taste; cook till the vegetables are lightly browned, about 3 min. Add in 1/2 c of the stock, cover the pan and simmer till tender, about 10 min. Transfer to a dish and set aside. Add in leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer till tender, about 10 min. Add in the reserved squash, carrots and parsnips and toss gently.
- Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 min to hot through before serving.