Butternut & hazelnut dip with olive oil crispbread
This nutty, squash dip with homemade crispbread makes for a vibrant starter - from London restaurant Galoupet
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr
- Put the flour, baking powder, ½ tsp salt, paprika and 150ml warm water in a large bowl and mix until the dough comes together. Tip out onto a clean surface and knead for 5 minutes. Wrap in clingfilm and rest in the fridge for half an hour.
- Heat the oven to 200C/fan 180C/gas 6. divide the dough into 12 small balls (approx 20g each). dust a clean surface with flour and roll each ball into long oval sheets as thinly as possible, then transfer onto well-oiled baking trays. Brush each sheet very liberally with olive oil and sprinkle with sea salt. Bake for 10-12 minutes or until crisp (this will depend on the thickness of your crispbread). Cool slightly before serving.
- To make the dip, gently heat 100ml olive oil in a heavy pan. add the squash and cook gently, being careful not to brown it, until completely soft.
- Once done, tip the squash, mandarin and parmesan into a blender and blend to a purée. Cool completely then add the mandarin juice and season with salt and white pepper.
- To serve, spread the purée onto plates. scatter over the parmesan, hazelnuts and leaves, and serve with the crispbread.
PER SERVING
402 kcalories, protein 6.5g, carbohydrate 35.3g, fat 27.1 g, saturated fat 4.2g, fibre 3g, salt 0.8 g
Recipe from olive magazine, November 2011.
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Ingredients
- olive oil
- 600g butternut squash , peeled and cut into small dice
- ½ mandarin , juiced
- 25g Parmesan , finely grated
- 20g blanched hazelnuts , halved, peeled and toasted
- baby beetroot leaves, or other baby leaves, to garnish
OLIVE OIL CRISPBREAD
- 200g plain flour
- 1 tsp baking powder
- sea salt
- ½ tsp smoked paprika
- olive oil , for brushing
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A gluten-free bread recipe, ideal as a lunchtime snack with some dips
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr
Ingredients
- olive oil
- 600g butternut squash , peeled and cut into small dice
- ½ mandarin , juiced
- 25g Parmesan , finely grated
- 20g blanched hazelnuts , halved, peeled and toasted
- baby beetroot leaves, or other baby leaves, to garnish
OLIVE OIL CRISPBREAD
- 200g plain flour
- 1 tsp baking powder
- sea salt
- ½ tsp smoked paprika
- olive oil , for brushing
PER SERVING
402 kcalories, protein 6.5g, carbohydrate 35.3g, fat 27.1 g, saturated fat 4.2g, fibre 3g, salt 0.8 g
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21 December 2012
Erica rated and commented on this recipe
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