Recipe

Butternut Squash Ragout Recipe


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Ingredients
  • Salt & ground black pepper
  • 2 ts Salt
  • 1 md Red onion; grated
  • 1 ts Dried sage
  • 20 PANCAKES OVO-LACTO
  • 2 Cloves garlic; minced
  • 1/4 ts Grated nutmeg
  • 3 tb Unbleached white flour
  • Vegetable oil for frying
  • 2 c Grated potato;
  • 1 lg Egg; beaten
  • 2 c Peeled & grated butternut squash;

Directions
  • Step #1 Butternut squash adds a sweet flavor to these potato pancakes.
  • Step #2 They're delicious served with applesauce.
  • Step #3 Place squash, potatoes & onion into a colander.
  • Step #4 Add 2 tsps salt, mix & let drain over sink, about 15 mins.
  • Step #5 Press vegetables several times to extract water.
  • Step #6 Transfer vegetables to a medium bowl.
  • Step #7 Add garlic, sage, nutmeg and egg & mix thoroughly.
  • Step #8 Add flour & Spice up this with salt & pepper and mix thoroughly.
  • Step #9 Heat about 1/8-inch oil in heavy-bottomed large skillet.
  • Step #10 Using a heaping tbsp, drop pancakes into oil; press down with a spatula to flatten & ensure even cooking.
  • Step #11 Cook 1 to 3 mins on each side, until golden brown.
  • Step #12 Remove to platter & keep warm.
  • Step #13 Cook remaining batter adding more oil to pan when necessary.
  • Step #14 PER PANCAKE: 37 CAL.
  • Step #15 ; 1G PROT.
  • Step #16 ; 1G TOTAL FAT (0 SAT.
  • Step #17 FAT); 70 CARB.
  • Step #18 ; 11MG CHOL.
  • Step #19 ; 218MG SOD.
  • Step #20 ; 1G FIBER.
  • Step #21 --.
  • Enjoy the Butternut Squash Ragout recipe

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