|
Serves 4
INGREDIENTS:
4 tbsp. butter
4 tbsp. fresh parsley, finely chopped
1 tsp. garlic, crushed
1 tsp. salt
1 tsp. black pepper
1 lb. sweet potato squash, skinned, deseeded and diced
1 cup coconut milk
1/2 tsp. nutmeg
METHOD:
Steam sweet potato squash for 20 minutes. Meanwhile melt butter in a pan.
Add parsley, salt and black pepper. Fry for 2 minutes until garlic has softened.
Remove squash from pan and drain. Using a food processor, add sweet potato squash, nutmeg, garlic mixture and coconut milk. Puree until smooth. Serve hot as a side dish to beef or venison.
| 
