Pan Fried Breaded Butternut Squash with Potato Rösti and Coriander / Vanilla Sauce

Hey Guys,

How are you doing today? For a couple of days I have been busy in my

kitchen and now I want to share what I have created and prepared for

you. I believe that you too will like this gastro experience for it’s simply

unforgettable combination of tastes. It’s not difficult to make, it just

needs a little bit of concentration. Let me know your experience of this

when you try it yourself.



420 g potatoes

2 cloves of garlic

2 spring onion ( 20g )

1 tbsp. of caraway seeds

30 – 40 g gluten free flour

salt + pepper

1 Butternut Squash

olive oil for cooking



1 tbsp coconut oil

150 ml water with vegetable stock

40 ml white wine

1 vanilla pot

80 – 100 ml single soya single cream

100 g coriander



Put the peeled potatoes into a pot with cold water, bring to the boil for no

more than 2 minutes and let them cool down. Potatoes cooked this way

will loose their water and taste much better.

Grate the potatoes into another bowl, add finely chopped garlic and

spring onions, caraway seeds, salt and pepper to taste and lastly add flour.

Mix all of the ingredients properly.

I used small ring molds for rösti. I pan-fried both sides of the rösti in

cooking olive oil till golden and oven baked for 35 min on 180 oC in a

non-stick baking dish.

It’s not difficult to prepare the butternut squash either…

Peeled and seeds removed, the squash is ready to be sliced into nice

chunky rings. Also get three small bowls ready. Fill one with flour, the

second with milk and the third one with breadcrumbs. I like to add to the

breadcrumbs lemon zest and dry sage for a more interesting taste. There

is always something new I like to try and test for you.

I pan-fried the butternut squash too on both sides and then put it straight

into the oven for 30 minutes on 180 oC.

While the potato rösti and butternut squash are in oven, I have enough

time to make this beautiful sauce to go with it. Put the coconut oil into a

pan and add wine. Let it cook for 2 minutes, add water and vegetable

stock, cook for another 3 minutes. The next ingredient to add is the single

soya cream. Cook the sauce for 20 minutes till it has a nice thicker

consistency. Finely chop the coriander and mix into this sauce at the end

of its cooking. It makes that difference we’re all looking for in our

experiments in the kitchen.

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