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Squash In Caraway Sauce

Western.Chefs's picture
Ingredients
  Squash 1 , peeled, seeded and cut into large cubes
  Salt To Taste
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Chicken stock/Veal stock 250 Milliliter (1 Cup)
  Caraway seeds 2 Teaspoon
  White wine vinegar 1 Tablespoon
  Pepper To Taste
Directions

Put the squash cubes into a colander, sprinkle with 2 tablespoons of salt and set aside for 15 minutes.
Rinse off the salt and drain the squash well.
Melt the butter in a large saucepan and stir in the flour to make a roux.
Gradually stir in the stock and cook, stirring, until the sauce has thickened.
Add the caraway seeds, vinegar, squash and seasoning to taste.
Cover the pan and simmer over very low heat for 20 minutes.

Recipe Summary

Cuisine: 
Continental
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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