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Categories:
olive oil butter onions garlic thyme rosemary butternut squash sweet potato white wine tomatoes vegetable stock heavy cream goat cheese salt
Viewed: 35 - Published at: 7 years agoIngredients
- 3 tablespoons olive oil
- 2 ounces butter
- 2 onions, peeled and sliced
- 2 garlic cloves, peeled and chopped
- 2 teaspoons thyme, finely chopped
- 2 teaspoons rosemary, finely chopped
- 1 butternut squash, peeled, seeded and cubed
- 1 small sweet potato, peeled and cubed
- 23 cup white wine
- 4 tomatoes, peeled, seeded and cut in half
- 23 cup vegetable stock
- 7 tablespoons heavy cream
- 7 ounces goat cheese, sliced
- sea salt & freshly ground black pepper
Method
- Heat the oil and butter in a large pan on a medium heat.
- Bung in the onions and gently fry for about 10 mins or until soft.
- Stir in the garlic, thyme and rosemary, followed by the squash and sweet potato.
- Season with salt and plenty of pepper and continue cooking for 15 mins, stirring often.
- Stir in the wine and turn up the heat for a couple of minutes, so the wine reduces by half.
- Reduce the heat, plop in the tomatoes, then glug in the stock.
- Stir and boil gently for a further 10 mins, or until all the veg are lovely and soft and cooked to taste.
- Season with salt and pepper.
- Preheat the broiler.
- Stir through the cream and place the cheese on top of the stew.
- Pop under the broiler until all the cheese has melted and started to brown.
- Serve with couscous and a crunchy green salad.
