Chervil Squash Gratin Nutmegalley
A weeknight squash plate with chervil Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 33 minutes Nutmegalley
Cook 34 minutes Nutmegalley
Total 67 minutes Nutmegalley
Serves 5 people Nutmegalley
Ingredients Nutmegalley
| 540 grams squash Nutmegalley |
| Two teaspoons chervil Nutmegalley |
| One spoon lard Nutmegalley |
| 170 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast chervil in a dry braiser Nutmegalley
- Add lard and then the squash Nutmegalley
- Stir with trivet until squash softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let squash steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten squash with extra chervil Nutmegalley
- Rest the squash away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the squash intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp squash Nutmegalley
- Leila asked for extra chervil Nutmegalley
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Nutrition Nutmegalley
- 289 calories Nutmegalley
- 17 grams of fat Nutmegalley
- 21 grams of carbs Nutmegalley
- 15 grams of protein Nutmegalley