The Flavour Thesaurus
By Niki Segnit
Bloomsbury Publishing PLC - 2010
ISBN: 0747599777

This book
Owned by 9 members
add or view cover(s)
email to a friend

Buy this book
Amazon.com
Amazon UK
Amazon Canada

Search inside this book

Other edition(s)

The Flavour Thesaurus
By Niki Segnit
Bloomsbury - 2010
ISBN:

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
By Niki Segnit
Bloomsbury USA - 2012
ISBN: 160819874X

The Flavour Thesaurus

Butternut Squash, Bean and Rosemary Stew (Butternut Squash & Rosemary)

Page 231

Cuisine: English/Scottish | Course Type: Main Courses

(2 reviews)

Tags: vegetarian pumpkin beans butternut squash

Single Review Display

20th February 2013

friederike from Berlin,

It's kind of ironic that she gushes about how well roasted butternut squash and rosemary go together, because the butternut squash in this recipe isn't roasted but cooked, and the rosemary is too weak to taste. It's really a pity. I like the idea of this dish, but I think it would work a lot better if you do actually roast the pumpkin, and use at least three twigs of rosemary, if not more, and possibly some garlic as well.

Next time I would also use fresh tomatoes (cherry tomatoes or normal ones) but not canned, as canned tomatoes usually contain flavour enhancers, and therefore turned out too strong in this dish. I can see that fresh tomatoes might not be thick enough, as bunyip mentions; perhaps that you need to fry them first to let some of the liquid evaporate.

Last, I missed more texture. We did the parmesan-bread crumb topping, but still I also need something within the stew, otherwise it's all just one big mush. Perhaps some chopped and roasted nuts, or pumpkin seeds, or bacon for the non-vegetarians.

Because we couldn't get hold on cannellini beans, we used white haricot beans. If you don't mind the work, you might also use dried beans and them cook them until they're al dente, though I have little experience with that.

(0) comment (1) useful  

Login or register to add your own review of this recipe.