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
Confit garlic
Squash
Sauce
Topping
To serve
How it's done
Confit garlic
Place the garlic in a small ovenproof dish. Add the lemon zest and oil so that the garlic is covered with the oil.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow the garlic and lemon zest to cool slightly in the confit oil.
Squash
Mix the squash, oil and paprika in a bowl, season with salt, spread on a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the centre of an oven preheated to 180 °C.
Sauce
Place the beans in a blender along with all the other ingredients up to and including the salt. Drain the confit garlic and lemon zest, add to the blender. Add 1/2 tbsp of the confit oil, puree until smooth.
Topping
Dry-roast the nuts in a non-stick frying pan, remove. Heat 2 tbsp of the confit oil in the same pan. Reduce the heat, gently fry the sage until crispy. Remove, drain on kitchen paper, season with salt.
To serve
Remove the squash from the oven, plate up with the sauce. Top with the nuts and sage. Season with paprika and pepper.
| Note: | You can eat the skin of the mandarin squash. You can use butternut squash instead of mandarin squash, but you should peel it. The skin is edible, but rather tough. |
|---|---|
| Tip: | You can pour the remainder of the confit oil into a small preserving jar and use it for sautéing vegetables. |
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