Home Forums Recipe Swap Butternut Farcie

This topic contains 4 replies, has 2 voices, and was last updated by  Anonymous 2 years, 8 months ago.

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  • #57177

    Anonymous
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    Made this last night (our own butter nuts), plus soup

    Found it very tasty, farcie, minced beef, chestnut etc

    Any interest, will post recipes :-)

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    #57826

    Lun Bugel
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    28th March 2016

    Hi Bill,

    I’d like the recipe.

    We have been baking our butternut in the oven or a couple of hours (until a knife enters easily), then we peel off the skin, mash it up with creme fraiche, muscade, salt and pepper. A beautiful addition to a meal, especially with pork dishes.

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    #57880

    Anonymous
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    1 butternut

    200 gr of minced meat (beef or pork or both)

    12 chesnuts (fresh of in tinned)

    onions

    salt, pepper

    cheese

     

    Cut the butternut in two, (length wise) remove seeds

    preheat the oven at 210°

    Put the butternut halves in the oven for 50mn, then when they are cooked, low down the temperature at 180°

    Meanwhile, boil the chestnuts 20mn (if there are fresh) and peel them and chop

    Fry mince and onions, salt and pepper

    When the butternut is cooked, gently remove some flesh and add the flesh and chesnuts to the frying pan, mix it well.

    Then put the mixture back in the butternut halves, grate some cheese on top.

    Put them back in the oven for 15mn at 180°

    Bon Appetit.

    Babeth. :good:

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    #57881

    Lun Bugel
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    Thanks Bill – will give it a try asap.

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    #57882

    Anonymous
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    :-)

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