Ratatouille with Butternut

This Ratatouille with Butternut is a perfect accompaniment with a roasted poultry or a braised meat. You can vary the vegetables according to what you find at the fresh market.

These are the different ingredients you will need to make the Ratatouille with Butternut that serves 6 

  • 1 butternut squash
  • 2 carrots
  • 1 onion
  • 3 firm-fleshed potatoes
  • 3 branches of Celeriac
  • 4 garlic cloves
  • 7 oz (200 g) whole chestnuts (cooked, peeled and ready to use)
  • 1 cube of chicken broth
  • 1 pinch of four spices
  • 2 sprigs of fresh thyme
  • A few sheets of flat parsley
  • 2 tablespoons olive oil

Now here are the different steps you will have to follow to make the Ratatouille with Butternut

Peel the squash, cut it in half, remove the seeds and cut into large cubes. Peel the potatoes, carrots, onion and garlic cloves. Wash the celeriac stalks. Cut these vegetables into slices and crush the garlic cloves.

In a large casserole add the onion, add the potato slices, the carrots, mix and let cook until golden brown. Finally, add the garlic cloves, the thyme then add the diced squash, the celeriac stalks and mix well. Leave to brown. Sprinkle the broth cube, add water, add the four spices and cook over low heat for about 45 minutes.

Add the chestnuts and cook for another 15 minutes. Give a round of pepper mill, sprinkle with parsley and serve without waiting.

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