Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic) » Foodom
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Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

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$43.33 Cooking Fee
Serving Size: 1 cup
Recipe by:
An Le
Soothing and easily digestible, this simple dish is nourishing as it is tasty.
  • Cooking up to 10 servings
  • Storing
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
  • Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
  • Add the parsley, thyme, lemon juice, stock
  • Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
  • Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook20
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 tablespoon extra virgin olive oil or ghee
  • 2 leek white parts
  • ½ teaspoon asafetida
  • 2 sweet potato large peeled and cut into cubes
  • 3 cup butternut squash cut into cubes
  • 4 tablespoon fresh parsley chopped
  • 2 tablespoon fresh thyme
  • 3 tablespoon lemon juice or lime juice
  • 32 ounce vegetable stock
  • 5 tablespoon canned coconut milk cream
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Cooking Tools Required

Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler
Reheating/Serving Instructions
Microwave or stove top heating

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11568IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg

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