Lrg
butternut Squash cone #2
2 onions #2
7 cloves of
garlic cone #1
2pc
lemongrass cone #1
Lrg chunk
ginger cone #1
2 cups
shredded coconut
2 c vegetable
stock
1 cans
coconut milk
1 tsp cayenne
Salt &
pepper
2 limes
zested & juice
Chop into
pan and pour liquid, cook until tender then purree
Finish with
lime and zest
Recipe by
Chef Jennifer Emory
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