Ingredients
- 2 boiling water in skillet
- 1 butternut squash
- 1 garlic clove
- 1 day
- 500 gr green beans
- 65 gr currant jelly
- 60 gr walnuts
- 34 gr butter
- 16 ml lemon juice
- 8 gr basil leaves
- 7 gr parsley leaves
- 2 gr salt
- 1 gr black pepper
juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.
