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Ingredients
US|METRIC
4 SERVINGS
- 150 grams butternut squash
- 2 carrots
- 2 parsnips
- 2 cloves garlic
- 3 sprigs thyme
- 1 Tbsp. olive oil (+ 1 tbsp of olive oil)
- 180 grams chestnuts (peeled and cooked)
- 1 leek
- 6 Tbsp. olive oil
- 1 stick celery
- 10 grams sage leaves
- 100 mL sherry wine
- 3 leaves sage
- 1 can butter beans
- 1 Tbsp. tomato puree
- 50 grams pearl barley
- 300 mL vegetable stock
- 400 grams spinach (baby leaf)
- 1 pinch chilli flakes
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