Squash sage butter bean hot pot
Ingredients
- 2 tbsp olive oil plus a drizzle
- 2 onions finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 1 butternut squash
- 2 garlic cloves crushed
- 2 rosemary sprigs needles picked and chopped
- 2 bay leaves
- 3 parsnips peeled and cut into 3cm pieces
- 3 tbsp plain flour
- 125ml white wine
- 400ml vegetable stock
- 3 x 400g tins butter beans drained and rinsed
- 2 tbsp wholegrain mustard
- 150g crème fraîche
- ½ small bunch of sage ½ leaves picked, ½ finely chopped
Organization Tags
Tags easily organize your Recipe Library
Comments