Veloute Butternut
Veloute Butternut. Once foaming, add the onion and sweat until soft but not coloured. Roast: Halve squash the long way.

Pour in the vegetable stock, cover, and bring to the boil.
Peel and roughly dice the squash.
The second, pictured below, imbues the squash with Thai flavors. Chaque vendredi, le chef Benjamin Bajeux vous propose une recette facile ! The first, pictured above, uses Mediterranean flavors to liven up what is — let's face it — rather a bland vegetable.
Judul: Veloute Butternut
Rating: 100% based on 788 ratings. 5 user reviews.
Nestor Kraatz
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Rating: 100% based on 788 ratings. 5 user reviews.
Nestor Kraatz
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