Squash in Mace Cream Veg HT ACC
4 Hot Vegetarian
Vegetables Accompaniment Eggless
4 tbsp. Butter
2 tbsp. Plain Flour
240ml/8fl.oz. Single Cream
1 teasp Ground Mace
1 teasp Salt
1 teasp black pepper
450g/1 lb Butternut Squash, peeled,
deseeded and cut into
2.5cm/1 inch chunks
Place the squash in a steamer and steam for 20 minutes. Alternatively, place in
a large pan with an inch of water, cover tightly and steam as above, checking
the water level from time to time.
Meanwhile, melt butter in a small pan. Over a medium heat, add flour and mix to a thick paste.
Remove from the heat.
Slowly add the cream to the pan, mixing
well, then add the mace, salt and black pepper. Return to the heat and cook gently, stirring constantly, until thickened.
4. Remove the squash from the steamer and place in a large saucepan. Add the
sauce to the vegetables and mix
thoroughly. Serve immediately.
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