Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash stock
Topping
How it's done
Squash stock
Cook the squash and potatoes in salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the vegetables through a food mill. Add the milk while stirring, stir the butter and lemon zest into the stock until it has the desired consistency, season, keep warm.
Topping
Without adding any fat, toast the mixed seeds in a non-stick pan for approx. 3 mins. Reduce the heat, add the butter and garlic, heat until the butter foams and smells nutty, mix with the sultanas and lemon thyme. Plate up the squash stock, drizzle the topping on it.
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