Butternut Squash & Leek Latke Benedict

Ingredients

  • ¼ teaspoon kosher salt
  • 1 pot with almost-boiling water
  • 1 teaspoon white vinegar
  • 1 cup of water, for the double boiler
  • 3 egg yolks
  • 1 teaspoon water
  • pinch of sugar
  • + 16 more ingredients
    • 10 tablespoons unsalted butter
    • Juice of 1 lemon
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon McCormick smoked paprika
    • 1/8 teaspoon McCormick cayenne pepper
    • 1/8 teaspoon McCormick ground mustard
    • 1 small butternut squash, peeled and grated
    • 2 large leeks, cleaned and grated
    • 2 tablespoons cornstarch
    • 2 tablespoons flour (or matzoh flour)
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon McCormick cayenne pepper
    • ¼ teaspoon McCormick smoked paprika
    • ¼ teaspoon granulated sugar
    • tiny pinch of McCormick cinnamon

1. First, because hollandaise can burn so easily, you need to either use a double boiler for this or make one yourself. I don’t have one, so I made one. Pour a cup of water (more or less, depending on your pot, just enough to cover the bottom for about an inch). Make sure your second pot will fit...

View full recipe at SpringPad

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