Simmered Butternut Squash and Green Beans |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from Sundays at Moosewood Restaurant It's very good. Ingredients:
1 1/2 cups konbu dashi |
2 teaspoons tamari |
1 teaspoon sake |
2 teaspoons honey |
1 1/2 teaspoons grated peeled fresh gingerroot (i like more) |
3/4 lb butternut squash, peeled and cut into 1 inch cubes |
1/4 teaspoon salt (i dont use, the tamari does it for me) |
1/3 lb fresh green beans |
2 teaspoons water |
1 teaspoon cornstarch, dissolved in the water |
Directions:
1. In a saucepan bring 1 cup of the dashi, 1 T.
2. of the tamari, the sake, 1 t.
3. of the homey and the ginger to a simmer.
4. Add squash and simmer for 8 minute.
5. Remove with a slotted spoon.
6. Add remaining dashi, the salt, and 1/2 t.
7. oc honey to the broth and return to a simmer.
8. Add the beans and simmer, covered until barely tender.
9. Remove beans.
10. To the broth add the remaining tamari and the honey, but I would taste before adding the honey as this could get quite sweet.
11. Stir in the cornstarch/water and thicken.
12. Return squash and beans and gently stir.
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