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Рецепт Butter Bean And Squash Hotpot

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Порций: 4

Ингредиенты

Cost per serving $1.22 view details

Инструкции

  1. Prep 25 mins Cook 40 Serves 4 About 252cals, 6.1g fat (19.1% CFF)
  2. Rinse the beans to thaw slightly. In a 1 to 2 qt shallow, stove-to-oven casserole (such as Corning Ware), heat oil and cook onion and garlic till soft. Add in garlic and cook for 1 minute. Add in celery, carrot, and beans and cook over medium low for 10 min. Increase the heat; add in the broth mix, and cook to thicken the sauce; thinning with more broth or possibly water, as needed. Reduce heat to medium low. Season with bay, thyme, and pepper.
  3. Add in the squash and cook for about 5 min.
  4. Meanwhile, bring a soup pot of water to a boil. Peel the potatoes and slice thinly (2mm). Transfer the potatoes to the boiling water. Bring to a boil, reduce heat to simmer-cook for about 3 min.
  5. Heat oven to 375. Using a strainer, drain (but not totally dry) the potatoes and transfer the slices to the casserole to create a 'crust' layer.
  6. (Some water from the potatoes is needed to "bubble" the casserole.) Mix the mustard seed, mustard, and ginger and thin with water, and using a pastry brush, paint the tops of the potatoes. Cover (foil is okay) and back 15 min. Remove cover; add in a 1/4 c. of water if the casserole has gotten too dry. Bake about 10 to 15 min. Serve with rolls or possibly bread.
  7. Variation: Peel a delicata squash; quarter, and core. Slice into 1/2" pcs (about 2 c.). Use a commercial ginger mustard, if you have it.
  8. Tips* A Marrow is an English vegetable: grey stripped zucchini with nutty flavor. It may be eaten with the peel.*SPICY HERB PASTE recommended in the article combines fresh ginger, garlic, lime, lime zest, coriander leaves and parsley, 1 small green chili (cored and minced), a little sugar and extra virgin olive oil to create a pesto (100 cals per Tbsp., 75% CFF).
  9. * Original recipe used butter, higher proportion of fats, and canned cooked butter beans (high sodium). It also boiled the potatoes whole, cooled them to touch, then sliced them into 1/4" pcs.
  10. paste, commercial ginger flavored mustard.

Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 4 servings
Calories 120  
Calories from Fat 11 9%
Total Fat 1.28g 2%
Saturated Fat 0.14g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 310mg 13%
Potassium 616mg 18%
Total Carbs 25.06g 7%
Dietary Fiber 4.3g 14%
Sugars 3.87g 3%
Protein 3.78g 6%
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