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Leeks
Butternut squash and leeks puree
Author:
Les Cultures de chez nous
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Preparation
10
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
3 chopped garlic cloves
45 ml (3 tablespoons) of olive oil
1 peeled and diced squash
3 peeled and diced potatoes
250 ml (1 cup) of chicken broth
A pinch of ground nutmeg
Salt and pepper up to taste
45 ml (3 tablespoons) of butter
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Butternut squash and leeks puree
From
Oct 01
to
Jan 01
Preparation
In a casserole, brown leeks and garlics into olive oil. Add squash and potatoes and continue cooking at low heat for about 5 minutes.
Add broth. Cover and simmer for about 20 minutes or until squash tenders.
With a potato stack, reduce squash and leeks into puree. Add butter and nutmeg. Salt and pepper. Serve hot.
Chef's notes
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