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Butternut squash in potato cannelloni


Butternut squash in potato cannelloni Recipe

Ingredients:
  • 1 large King Edward potato , peeled
  • 25g clarified butter (see tip, below)
  • 200g butternut squash , peeled and cut into 1cm chunks (set 25g/1oz aside)
  • 85g swede , peeled and cut into 1cm chunks (set 25g/1oz aside)
  • 85g pumpkin , peeled and cut into 1cm chunks (set 25g/1oz aside)
  • 2 tbsp olive oil
  • 25g unsalted butter , plus extra
  • onion , finely chopped
  • 1 garlic clove , finely chopped
  • tsp finely chopped rosemary
  • tsp finely chopped sage
  • 1 tbsp butter
  • 140g cooked chestnuts
  • 100ml vegetable stock
  • 85g plain flour
  • 1 tbsp cornflour
  • 200ml chilled sparkling water
  • vegetable oil , for frying
  • sage leaves
Directions:
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Rank

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