Ingredients

• 450g Butternut Squash
• 150g Onion
• 85g Shallot
• 180g Courgette
• 175g Tinned Sweetcorn
• 250g Butter Beans
• 1kg Water
• 1 tablespoon Vegetable Oil
• 2 tablespoons Fresh Parsley
• 2 teaspoons Fresh Thyme

Tools

• Wooden spoon
• kCook Multi
• Colander
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add butternut squash and water to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Cook with filler cap removed - 10 min, 98°C, speed 1
8. Drain content of kCook bowl into colander then set aside
9. Clean kCook bowl
10. Fit stir tool to kCook bowl
11. Add vegetable oil to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Heat with filler cap removed - 140°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice onion and shallot into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Cook with filler cap removed - 5 min, 120°C, speed 3
19. Turn direct prep attachment to position 1
20. Slice courgette into the kCook bowl with direct prep attachment
21. Turn direct prep attachment to position 2
22. Add tinned sweetcorn to the kCook bowl
23. Cook with filler cap removed - 5 min, 120°C, speed 3
24. Transfer content of colander to kCook bowl
25. Add butter beans, fresh parsley and fresh thyme to the kCook bowl
26. Season
27. Cook with filler cap removed - 5 min, 98°C, speed 3
28. Serve

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