Label
All
0
Clear all filters

Scallop/Squash: Squash Purée

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Sat Bains

Published 2012

  • About

Ingredients

For the Squash Purée

  • 50 g diced shallot
  • 250 g pumpkin, skin off and shaved at 1.5 mm
  • 10

Method

Fry the shallot in a little sunflower oil on medium heat until soft and translucent. Add the pumpkin and cook for 5 minutes. Add the ginger, lemongrass and five-spice. Cook for 10 minutes until the pumpkin is completely broken down. Add the stock to loosen the mix. Remove the lemongrass. Blend until completely smooth and pass through a chinoise. Set aside until needed.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title