Hazelnut & sage crushed butternut squash
Add browned butter to crushed butternut squash for a wonderful nuttiness that works beautifully with hazelnuts. A versatile veggie side for roast dinners
Slow cooker cheesy creamed greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
Ingredients
- 50g butter
- ½ tbsp olive oil
- 1 onion, thinly sliced
- 400g cavolo nero
- 3 leeks, sliced
- 100ml stock
- 400ml double cream
- 1 heaped tsp Dijon mustard
- generous grating of nutmeg
- 40g grated parmesan or vegetarian alternative
Method
- STEP 1
Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.
- STEP 2
Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.
