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Butternut squash stew with coriander rouille
Fruit and vegetables
100g/3½oz
butternut squash
, peeled and chopped into 1cm/½in cubes
¼
red onion
, chopped
1
leek
, trimmed and chopped
1 red
pepper
, chopped
large handful
fresh coriander
large handful fresh
parsley
2 tbsp chopped fresh
chives
1
garlic
clove, chopped
½
lime
, juice only
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
50g/1¾oz fresh white
breadcrumbs
2 tbsp
olive oil
Dairy, eggs and chilled
50ml/2fl oz
double cream
Other
100ml/3½fl oz
white wine
Back to recipe
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