| Butternut squash and beetroots spicy cream |
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Ingredients for the butternut squash cream
• 500gr butternut squash
• 1 medium potato
• 1 small onion
• 1 small red chilly pepper
• 1 pinch cinnamon powder
• 1 pinch ginger powder
• extra virgin olive oil
• salt
Ingredients for the beetroot cream
• 400gr beetroots
• 1 medium potato
• 1 garlic clove
• 1 pinch cumin powder
• 1 pinch black ground pepper
• 1 small bunch of fresh coriander
• extra virgin olive oil
• salt
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Directions:
• In one saucepan stir fry the small onion with the chilly pepper.
• Add the chopped butternut squash and potato, pour half glass of water, adjust with salt, cover and cook for 20 minutes.
• In another saucepan, stir fry a garlic clove, add beetroot, cover with water, adjust with salt and pepper and cook for another 20 minutes.
• When both are cooked through, add cinnamon and ginger to the squash and coriander and cumin to the beetroot.
• Blend them separately adding one or two tablespoons of hot water if needed.
• Pour the butternut cream on a serving plate and arrange the beetroot on top.
• Serve hot and enjoy! |
