Читать книгу Greenfeast - Nigel Slater - Страница 19

onions, medium 2

carrots, large 300g

groundnut oil 3 tablespoons

butternut squash 500g

curry powder 2 teaspoons

ground turmeric 1 teaspoon

vegetable stock 500ml

panko breadcrumbs 6 tablespoons

parsley, chopped 4 tablespoons

togarashi 1–2 teaspoons

Peel and roughly chop the onions and carrots, then put them in a large saucepan with the oil and place over a moderate heat. Let the vegetables cook for ten to fifteen minutes until the onions are pale gold.

Slice the butternut into 2cm-thick rounds, deseed and peel it if you wish. When the onions are nicely golden, stir in the curry powder, ground turmeric and a little salt and fry briefly, then pour in the vegetable stock and bring to the boil. Tuck in the slices of squash and lower the heat to a simmer. Leave for fifteen minutes, then remove the squash and place half of the sauce in a blender. Process to a smooth purée, then return to the pan and keep at a low bubble for five minutes.

Toast the panko crumbs in a dry pan till golden, then toss with the chopped parsley and togarashi. Slide the squash back into the sauce for a couple of minutes, sprinkle with the parsley crumbs, then serve.

• The sauce is based on a classic katsu, which flatters the sweetness of the butternut. You can turn up the heat if you wish with a little more togarashi seasoning or even a splash of chilli sauce.

• The warmly spiced sauce is also worth trying with baked aubergine or roasted parsnips.

• Togarashi, the Japanese spice mix, can be found in major supermarkets, Japanese food shops and online.