Butternut Squash Purée recipe from chef Aniello Turco
Тәжірибелік нұсқаулар және стиль
In this web exclusive, Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, demonstrates for "Sunday Morning" viewers his recipe for a seasonal favorite.
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Пікірлер: 2
Or, set your oven at 400, throw everything on a sheet pan, drizzle over olive oil, dust with S&P and roast for 20-30 minutes or until soft. Use a blender or toss in a bowl and use a burr mixer (aka boat motor) to a desired consistency then add chicken stock (boxed is fine) and a little crème fresh or low fat sour cream. Finish by grating in some fresh nutmeg and a add a small amount of sherry. Voila, magic! Just an alternative recipe to consider, but I found the roasting process adds a richer flavor Cheers
I boil mine in chicken stock with vadelia onion. Then I use a hand wand mixer. Sometimes, I break down a rotisserie chicken and add that to it. Mmmmmmmmm