Butternut Squash Puree
INGREDIENTS:
2 -(up to)
3 Medium-size butternut squash
1 sm Onion
Salt and white pepper
2 Medium-size sweet potatoes;
-peeled
12 tb Sweet butter
1/2 c Creme Fraiche
1 pn Nutmeg
2 -(up to)
3 Medium-size butternut squash
1 sm Onion
Salt and white pepper
2 Medium-size sweet potatoes;
-peeled
12 tb Sweet butter
1/2 c Creme Fraiche
1 pn Nutmeg
Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large dice. Boil in salted water for 25 minutes or until tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 minutes. Puree in food processor. Add remaining ingredients. Serve Hot.
LA COTE BASQUE
EAST 55TH STREET, MANHATTAN
WINE: PULIGNY MONTRACHET
LA COTE BASQUE
EAST 55TH STREET, MANHATTAN
WINE: PULIGNY MONTRACHET