Gherkin, butternut squash and sweet potato Arancini with a cream of Dijon sauce

Gherkin, butternut squash and sweet potato Arancini with a cream of Dijon sauce

Ok, well this takes a little longer than most of my recipes, but I had a bee in my bonnet all week about trying it out to see if it would work and hey presto! It did! Really well!

340g Haywards gherkins

150g butternut squash and sweet potato

50g of Aborio rice

1/2 cup coconut flour

1 tsp. lemon juice

pinch of salt

coarse ground black pepper

a pan with 2 inches of light olive oil

sprig of fresh dill

100ml single cream

2-3 tsp. Dijon mustard

In a pot boil the rice for  20ms until firm but cooked.

Cook the butternut squash and sweet potato in enough water just to cover them for 20ms or until soft.

Chop up the gherkins, and once you have drained the squash and potato add them all to the blender and whizz until smooth.

Drain the rice, then mix together with the blended vegetables, chopped dill, splash of lemon juice and pinch of salt and good twist of coarse ground black pepper. Place in the fridge for 30ms.

In the meantime, take 100ml of single cream and gently heat in a pot adding the 3 tsp. of Dijon mustard (less if you only want a subtle mustard flavour –  personally like a kick!) and stir until hot but not boiling.

After 30ms, bring out of the fridge and on a plate spindle the coconut flour. Using clean cool hands scoop the mixture and shape into small balls, then roll in the flour until evenly covered but not caked.

Heat the oil in the pan on medium, and slowly place your Arancini balls in the hot oil, gently turning, until golden brown all over.

Place on plate, drizzle the Dijon cream sauce and serve with Italian peppery salad leaves.

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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  1. Lipsmacking Recipes – all recipe links | The-Cooking-and-Life-Goddess.com - June 8, 2014

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