| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Basque | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | -(up to) | |
| 3 | Medium-size butternut squash | |
| 1 | sm | Onion |
| Salt and white pepper | ||
| 2 | Medium-size sweet potatoes; peeled | |
| 12 | tb | Sweet butter |
| 1/2 | c | Creme Fraiche |
| 1 | pn | Nutmeg |
INSTRUCTIONS
Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large dice. Boil in salted water for 25 minutes or until tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 minutes. Puree in food processor. Add remaining ingredients. Serve Hot. LA COTE BASQUE EAST 55TH STREET, MANHATTAN WINE: PULIGNY MONTRACHET From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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