John Myers
Contents
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Ingredients
- 250 g Butternut squash
- 1 piece Diced onion
- 100 g Mushrooms brown
- 1 tbsp Oil
- 1 tbsp Chestnut flour
- 1 tbsp Chopped parsley
Instructions
- Peel the pumpkin and cut into cubes and cook with a little water for about 15 minutes. Dice the mushroom and cut a piece into thin slices. Stew the onion and diced mushrooms with chestnut flour. Drain and mash the pumpkin and mix with the soy cream. Arrange the tomato slices on the plate with the wild tomato, nasturtium and parsley
Nutrition
Serving: 100gCalories: 82kcalCarbohydrates: 3.4gProtein: 2.4gFat: 6.6g
