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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425. | 2. Cook the first three ingredients in 3 Tbsp butter until tender. | 3. Add the garlic, herbs, and 1/4 cup water. | 4. Boil slowly until the liquid has evaporated. | 5. Remove the bay leaf. | 6. Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree. | 7. Beat in the eggs, cream and all but 2 Tbsp of the cheese. | 8. Salt and pepper to taste. | 9. Use 1 Tbsp butter to butter a oven proof casserole. | 10. Spoon in the puree. | 11. Dot the top with the remaining cheese and butter. | 12. Bake for 30 minutes in the upper third of the oven. | 13. The puree should be bubbling and the top brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
carrot	1/4	cup	diced	13.12	3.0656	0.2976	0.0768
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
yellow squash	2	lbs		806.9352	0.0	179.5204	4.5333
garlic clove	2		mashed	806.9352	0.0	179.5204	4.5333
bay leaf	1			-	-	-	-
thyme	1/8	teaspoon		0.10099999999999999	0.0245	0.0056	0.0017
salt	1/2	teaspoon		-	-	-	-
cannellini bean	2 1/2	cups	drained	806.9352	0.0	179.5204	4.5333
egg	2			143.0	0.72	12.56	9.51
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
swiss cheese	1/2	cup	grated	259.38	0.9504	17.7936	20.4534
salt				-	-	-	-
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.