Butternut Squash and Swede in Spiced Coconut sauce with quick pickles
Serves
4
·
70
mins
·
Advanced
Ingredients
- 1 butternut squash
- 1 swede
- 2 heads of pak choi (optional)
- 2 blocks of coconut cream
- 1⁄4 vegetable oil
- 8 cloves of garlic
- 1 onion
- 2 red chillies
- 2 carrots
- 2 beetroot
- 3 tablespoons soy sauce
- 3 tablespoons shaoxing cooking wine
- 3 tablespoons coriander seeds
- 4 teaspoons chinese five spice
- 3 star anise
- 3 cinnamon quills
- 2 tablespoons chilli flakes
- 20 (roughly) dried curry leaves
- 2 heaped tablespoons gochujang
- Toasted sesame oil
- Rice wine vinegar
Don’t let the ingredients list put you off, this dish really packs a punch and rewards a bit of extra effort using all fresh spices. The addition of the quick pickles really brings this to life and elevates it above your usual dinner time fare.
Method
- Preheat the oven to 170℃.
- Slice the onion into rings on a mandoline, or as fine as you can with a knife, and add to a bowl. Slice a red onion finely and add also, then dress with a little salt and a dowsing of rice wine vinegar. Leave these to sit at room temperature until serving.
- Grate the carrots and beetroot in a food processor or box grater and dress with salt and a little vinegar.
- Dice the swede and butternut squash into 1-2cm size chunks.
- Toast the coriander seeds and dried chilli flakes in a dry pan until fragrant (1-2 mins). Empty these into a spice grinder or pestle and mortar, add a little salt and allow to cool before grinding with the curry leaves into a fine powder.
- Heat a little oil in a heavy based, ovenproof pan on a medium heat while you finely slice the garlic. Cook this for 30 seconds or so, stirring constantly to make sure it doesn’t brown.
- Add the ground spices to the pan and stir and cook for 20 seconds, then add in a splash of cold water to bring down the temperature. Allow to cook until the water has almost all evaporated, and then add in the rice wine.
- Allow the rice wine to reduce until 1⁄4 is left, add in 1 litre of boiling water and stir in the gochujang until dissolved. Then the star anise, cinnamon and chinese 5 spice.
- Add the diced swede and squash, then crumble in the blocks of coconut cream, these will dissolve into the water.
- Stir in the soy sauce and bring to the boil. Simmer until the coconut has melted into the liquid.
- While this is simmering, if using, rinse the pak choi and chop it in half lengthways.
- Once the coconut cream has fully dissolved, add the pack choi (if using) and coat in the sauce before placing the pan in a preheated oven and cooking for around 30 minutes. Check half way through to make sure the edges aren’t burning, stir if they are starting to catch.
- Once the swede and squash is cooked through, drizzle with a little toasted sesame oil and serve with the quick pickles and some rice.
Share
Last updated:
22
May
2024
Ingredients
- 1 butternut squash
- 1 swede
- 2 heads of pak choi (optional)
- 2 blocks of coconut cream
- 1⁄4 vegetable oil
- 8 cloves of garlic
- 1 onion
- 2 red chillies
- 2 carrots
- 2 beetroot
- 3 tablespoons soy sauce
- 3 tablespoons shaoxing cooking wine
- 3 tablespoons coriander seeds
- 4 teaspoons chinese five spice
- 3 star anise
- 3 cinnamon quills
- 2 tablespoons chilli flakes
- 20 (roughly) dried curry leaves
- 2 heaped tablespoons gochujang
- Toasted sesame oil
- Rice wine vinegar
Don’t let the ingredients list put you off, this dish really packs a punch and rewards a bit of extra effort using all fresh spices. The addition of the quick pickles really brings this to life and elevates it above your usual dinner time fare.
Method
- Preheat the oven to 170℃.
- Slice the onion into rings on a mandoline, or as fine as you can with a knife, and add to a bowl. Slice a red onion finely and add also, then dress with a little salt and a dowsing of rice wine vinegar. Leave these to sit at room temperature until serving.
- Grate the carrots and beetroot in a food processor or box grater and dress with salt and a little vinegar.
- Dice the swede and butternut squash into 1-2cm size chunks.
- Toast the coriander seeds and dried chilli flakes in a dry pan until fragrant (1-2 mins). Empty these into a spice grinder or pestle and mortar, add a little salt and allow to cool before grinding with the curry leaves into a fine powder.
- Heat a little oil in a heavy based, ovenproof pan on a medium heat while you finely slice the garlic. Cook this for 30 seconds or so, stirring constantly to make sure it doesn’t brown.
- Add the ground spices to the pan and stir and cook for 20 seconds, then add in a splash of cold water to bring down the temperature. Allow to cook until the water has almost all evaporated, and then add in the rice wine.
- Allow the rice wine to reduce until 1⁄4 is left, add in 1 litre of boiling water and stir in the gochujang until dissolved. Then the star anise, cinnamon and chinese 5 spice.
- Add the diced swede and squash, then crumble in the blocks of coconut cream, these will dissolve into the water.
- Stir in the soy sauce and bring to the boil. Simmer until the coconut has melted into the liquid.
- While this is simmering, if using, rinse the pak choi and chop it in half lengthways.
- Once the coconut cream has fully dissolved, add the pack choi (if using) and coat in the sauce before placing the pan in a preheated oven and cooking for around 30 minutes. Check half way through to make sure the edges aren’t burning, stir if they are starting to catch.
- Once the swede and squash is cooked through, drizzle with a little toasted sesame oil and serve with the quick pickles and some rice.
Share
Last updated:
22
May
2024
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