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Receta Butternut Squash Ragout
by Global Cookbook

Butternut Squash Ragout
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  Raciónes: 6

Ingredientes

  • 2 tsp extra virgin olive oil
  • 2 c. minced onion
  • 4 c. peeled butternut or possibly acorn squash cubed about 1 1/2 pounds
  • 2 c. sliced carrot
  • 1 c. minced peeled celeriac
  • 1 tsp curry pwdr
  • 2 x cloves garlic chopped
  • 1 c. chickpeas, canned liquid removed
  • 1 c. canned vegetable broth
  • 1 c. no salt added tomato juice
  • 1/2 c. minced dry apricots
  • 1/4 c. minced almonds toasted minced fresh parsley
  • 3 c. cooked couscous

Direcciones

  1. Heat oil in a large nonstick saucepan over medium heat. Add in onion and next 5 ingredients (onion through garlic), and saute/fry 2 min. Add in chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 min or possibly till tender. Top with apricots and almonds, and sprinkle with parsley.
  2. Serve over couscous.
  3. Yield: 6 servings (serving size: 1 1/2 c. ragout with 1/2 c. couscous).