CookEatShare is also available in English
Cerrar

Receta Root Vegetable And Squash Puree

click to rate
0 votos | 631 views
Raciónes: 1

Ingredientes

Cost per recipe $2.15 view details

Direcciones

  1. Butter 10- to 12-c. casserole. Bring large pot of salted water to boil.
  2. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add in vegetables and bay leaves to boiling water; cook till tender,
  3. stirring occasionally, about 20 min. Drain vegetables. Throw away bay leaves.
  4. Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl.
  5. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  6. Preheat oven to 350F. Bake puree till heated and beginning to brown on top, about 45 min. Serve warm.
  7. Makes 12 servings.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 759g
Calories 909  
Calories from Fat 458 50%
Total Fat 52.1g 65%
Saturated Fat 32.47g 130%
Trans Fat 0.0g  
Cholesterol 153mg 51%
Sodium 183mg 8%
Potassium 2677mg 76%
Total Carbs 103.42g 28%
Dietary Fiber 15.9g 53%
Sugars 12.93g 9%
Protein 12.75g 20%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment