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Mushroom, butternut & blue cheese hotpot
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400g pack crispy potato slices
1 onion, chopped
1 fennel bulb, sliced
4 tsp olive oil
4 cloves garlic, crushed
500g chestnut mushrooms, thickly sliced
250g frozen diced butternut vine squash
100g Paysan Breton Blue Cream Cheese
¼ x 20g pack tarragon, stalks removed
100g watercress or steamed green vegetables, to serve
1. Preheat the oven to 200ºC, gas mark 6. Scatter the potato slices on a baking sheet and bake for 20 minutes. Gently fry the onion and fennel in 1 tsp of the oil for 5 minutes. Stir in the garlic and tip out onto a plate. Add the mushrooms to the pan, drizzle with the remaining oil and fry for 5 minutes, stirring frequently until softened. Add the butternut squash and cook for a further 3 minutes, ensuring the squash is cooked through and piping hot.
2. Slide the fennel and onions back into the pan and add the blue cream cheese, milk and tarragon. Heat gently until the cheese has melted. Season with black pepper and turn into a pie dish.
3. Arrange the potato slices on top and return to the oven for a further 15 minutes. Serve with watercress or green vegetables on the side.
Cook’s tipFresh tarragon freezes well. If you don’t have an immediate use for the rest of the pack, pull the leaves from the stalks, pop them back into the herb pack, seal and freeze until needed. You will have a little cream cheese left from this recipe. It’s delicious spread onto bread or toast, but it’s also really good stirred into a portion of pasta or risotto too.
Typical values per serving:
Source of fibre/2 of your 5 a day
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