Butternut Squash with Celeriac and Coconut Milk

 

Nothing on my headphones today for this recipe, although this song would fit as a warning:

I found some butternut squash in my fridge and I thought some late autumn meal would do, together with some polenta.

Difficulty: medium.

Kitchen tools:

- cutting board;

- knife;

- cooking machine;

- wok pan (or pot);

- garlic mincer;

- spatula.

Duration: 1h.

You need...

Ingredients for four portions:

1. 850 g of butternut squash (chopped);

2. 200 g of celeriac (coarsely grated);

3. leek (3 medium-sized pieces - chopped);

4. tomatoes (2 - finely chopped);

5. 4 cloves of garlic (minced);

6. 2 red peppers (chopped);

7. 400 g of coconut milk (I used 91% coconut extract, hence the video);

8. 4 tablespoons of olive oil;

9. 50 ml of water;

10. half a lemon - zest;

11. half a lemon - juice;

12. salt and pepper to taste.

Method:

1. Thank the ingredients for giving you energy.

2. Get in the mood.

3. Cut the leek on its length, wash it very carefully and chop it. Set aside.

4. Remove the seeds from the red pepper and chop it. Set aside.

5. Chop the tomatoes and set aside.

6. Place the wok on the fire and when it is hot, pour the olive oil and let it get hot, as well.

7. Add the leek and stir for 3 min, then add the water and stir for another 5 min or until the leek is almost tender.

8. Add the pepper, reduce the heat and stir from time to time.

9. Add the tomatoes, stir and let them simmer until they leave no more water.

10. Meanwhile, chop the butternut squash into chunky pieces and set aside.

11. Grate the celeriac and set aside.

12. When the pepper is tender, but not too soft, add the butternut squash and the celeriac. Stir for a couple of minutes.

13. Add the coconut milk, stir, put the lid on and simmer it for 20 min. Stir from time to time.

14. Meanwhile, mince the garlic.

15. Grate half lemon for zest.

16. Squeeze the half lemon. Set them all aside.

17. When the 20 minutes of simmering are gone, remove the lid, add salt and pepper to taste, then the garlic and let it simmer uncovered for no more than 10 min.

18. Turn the heat off.

19. Add the lemon zest and the lemon juice. Persuade them to get together.

20. Enjoy it!