Butternut squash cappuccino with artemisia vallesiaca recipe | Valais Switzerland
Peel, deseed and chop the butternut squash into small pieces. Finely chop the shallots and fry in a frying pan until golden brown. Add the butternut squash…
Ingredients
- 1kg butternut squash
- 2 shallots
- 35g Butter
- 500ml whole milk
- 500ml vegetable stock
- Organic herb-scented salt from “The Alpinist Collection”
- 250ml single cream, 25%
- 500ml full cream, 35%
- Artemisia vallesiaca from “The Alpinist Collection”
- Grand-St-Bernard Aromatic Blends
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