HERBED PATTPAN SQUARSH PUREE by CHEF
DAN:
4
pattypan squash
INGREDIENTS:
1
pound red potatoes
3
tablespoons butter melted
1/2-cup
coconut milk
2
tablespoons olive oil
1/2-onion,
chopped
3
garlic cloves, minced, divided
3
cups summer squash, pattypan or zucchini, crockneck, chopped
2
tablespoon fresh parsley, minced
1
tablespoon fresh snapped chives
1
teaspoon fresh sage, minced
1
teaspoon lemon thyme, minced
Sea
salt and freshly ground black pepper to taste
Garnish
with fresh rosemary springs
Decorate
with nasturtium or any eatable flower
DIRECTIONS
TO PREPARE PATTYPAN; (PRE-HEAT OVEN TO
325 DEGREES)
1.
Cut
off and reserve the tops of 4 pattypan.
2.
With
a spoon remove the pulp from the squash, leaving a shell 1/4-inch thick.
3.
Use
pulp as part of the chopped squash.
4.
Rub
the shells, and tops, inside and out, with olive oil.
5.
Season
with salt and pepper and minced garlic.
6.
Place
the shells and the top on a prepared baking pan.
7.
Cover
and bake in pre-heated oven for 20 minutes.
8.
Place
the potatoes in a pot of salted water; bring to a boil and simmer 20 minutes.
9.
Drain
reserving the liquid, let cool and peel of the skins.
10.
With
potato ricer, mash potatoes, and add butter, coconut milk, and beat with a wire
whisk, adding potato liquid as needed.
11.
Place in a bowl.
12.
Heat
oil in skillet over medium-high heat; add onion and sauté for 5 minutes.
13.
Add
squash and sauté for 10-12 minutes.
14.
Stir
n garlic and cook 1 minute.
15.
Transfer
to a blender and puree until smooth.
16.
Transfer
to the bowl with mashed potatoes, and add herbs.
17.
Whisk
to blend and season with salt and pepper.
18.
Stuff
the pattpan with squash potato mixture.
19.
Any
extra serve in a bowl
20.
Garnish
with rosemary and eatable flowers.
ENJOY DAN: BON-APPETITE!!
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