FRIJE

<< recipes

Butternut Squash and Parsnip Velouté

The Butternut Squash creates a temporal bridge between the beautiful season of one year and the following spring.

Vegetarian Vegan Public
Course: Starter
Preparation time: 15 minutes
Cooking time: 15 minutes
Cost per serving: 0,58 €
Energy: 88 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the squash into approximately 3 cm pieces, then peel it (it's easier and faster).
  • 2.   Peel the parsnips and carrots as well.
  • 3.   Put everything in a pressure cooker (or a large pot) for about 15 minutes, then check the doneness of the vegetables by inserting a knife into them.
  • 4.   The knife should go in easily.
  • 5.   Once the vegetables are cooked, pass them through a potato masher, season with salt and pepper to taste, and add the cream or milk (depending on the desired consistency).
  • 6.   Now you just have to enjoy!

Ingredients for servings

  • 3 parsnips
  • ¾ kg of squash
  • 50 cl of water
  • 3 carrots
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    88 kcal
    4 %
  • Fat
    0,53 g
    1 %
  • of which saturated
    0,09 g
    0 %
  • Carbohydrates
    12,7 g
    5 %
  • of which sugar
    7,37 g
    8 %
  • Protein
    2,62 g
    5 %
  • Fibers
    6,24 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.