Recipes - The Garden Project

Ingredients

• - 1/2 cup orange flesh winter squash puree (we used a Kuri squash as the meat is a bit drier and sweeter than butternut)
• - 3/4 cup cassava flour
• - 1/2 tsp sea salt
• - 1/4 cup water
• - 1 quart of firm green tomatoes, diced
• - 1 small onion, peeled and diced
• - 1 clove of garlic, minced
• - 2 Tablespoons of sherry vinegar
• - 1/4 cup of good quality extra virgin olive oil
• - Sea Salt to taste
• - Pinch of Allspice
• - Parsnips, lightly peeled and cut into chunks
• - Chicken stock
• - Garlic cloves, peeled & chopped
• - Butter