|
|
Hundreds of expert articles and delicious vegetarian recipes that focus on true flavor, wholesome ingredients, and environmental sustainability.
|
Summer Vegetable Cr¨ºpes |
Crêpes aren't just for dessert — they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini, and corn and topped with a chive-cream sauce. Don't skip
Ingredients:
2 tablespoon(s) unsalted butter
240 mls chopped onion
2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
1/2 Granny Smith apple, peeled, cored and diced
720 mls low-sodium chicken broth
360 mls apple cider
60 mls apple brandy
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) chopped fresh thyme
1/4 teaspoon(s) fresh-ground pepper
Directions:
1. |
Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil. |
2. |
Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes.Remove from heat. |
3. |
In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days. |
Tips & Techniques:
Timesaver: You can often find butternut squash peeled, seeded, and cubed in the produce section of your supermarket. Take care to check the expiration date carefully.
|
|
|
Want to share your healthy recipe with the Go Green community, then submit to : green@go-green.ae |
|
|
|