"Each and every time I consume at New York City's Benoit (66 West 55th Street benoitny.com), I am transported to Paris. The bistro-inspired food is regular French but with some distinctive touches. I most often purchase the roast chicken or Nicoise salad, but in the drop, the pumpkin gratin is my favored. You'll find it light but full of flavor."
PUMPKIN GRATIN
Preheat oven to 250[degrees]F. Halve a 2-pound pumpkin or butternut squash and discard seeds and fibers. Peel it and reduce into big cubes (about eight cups). Peel 2 onions and crush 5 garlic cloves. Set the pumpkin, onions, and garlic into a Dutch oven. Period with 1/4 teaspoon salt and one tablespoon olive oil. Cover, place in the oven, and cook for four hours. Consider out of the oven and discard the garlic cloves. Grind up in a food processor, then pour into a shallow dish. Melt 1 tablespoon butter in a saucepan. Sprinkle the puree with one/three cup grated Parmesan cheese, then drizzle with the melted butter. Brown it immediately beneath the broiler, and serve.
Dietary data per serving (serves 4): 178 calories, 9g weight
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