
Butternut cream
- Bread, soup, sauce,...
- Easy
Ingrédients
- 1 butternut squash
- 4 bags of Supercress 5
- 1 shallot
- 1 stock cube
- 2 tablespoons olive oil
- 75 cl of water
Cut the butternut squash into large cubes. Coarsely chop the shallot. Fry the shallot and the butternut in a butter base without browning. Once the vegetables are nicely browned, crumble a stock cube in the water and cover the vegetables.
Cook for about 12 minutes until the butternut squash is cooked. Add a tablespoon or two of olive oil. Salt and pepper, add the bags of Supercress 5 and mix.
