Baby Zuccini (Courgette) in Buttermilk Sauce recipe
ingredients
1 lb (450 g) courgettes (zuccini), sliced
25 ml (1 1/2 tbsp) corn oil
2 tbsp (30 ml) finely chopped onion
1 garlic clove, skinned and crushed
1.25 ml (1/4 tsp) paprika
2/3 cup (150 ml) 1/4 pt vegetable stock
1 level tbsp (15 ml) plain wholemeal flour (whole grain)
2/3 cup (150 ml) 1/4 pt buttermilk
1 tbsp (15 ml) chopped fresh dill or 7.5 ml (1/2 tbsp) dried
salt and pepper, to taste
25 ml (1 1/2 tbsp) corn oil
2 tbsp (30 ml) finely chopped onion
1 garlic clove, skinned and crushed
1.25 ml (1/4 tsp) paprika
2/3 cup (150 ml) 1/4 pt vegetable stock
1 level tbsp (15 ml) plain wholemeal flour (whole grain)
2/3 cup (150 ml) 1/4 pt buttermilk
1 tbsp (15 ml) chopped fresh dill or 7.5 ml (1/2 tbsp) dried
salt and pepper, to taste
method
1. Steam the Zuccini for 3-5 minutes, until just tender.
2. Meanwhile, heat the oil in a saucepan. Add the onion and gently cook for 2 minutes, until soft, then add the garlic and continue cooking for 1 minute.
3. Add the paprika and stir. Add the vegetable stock, Cover and gently cook for 5 minutes.
4. In a bowl, mix together the flour and buttermilk until smooth. Pour the stock on to the mixture and stir well, then return it to the pan and cook, stirring, for 2 minutes, until thickened. Add the Zuccini, then stir in the dill and seasoning. Cook for 1 minute to heat through.
5. Serve.
2. Meanwhile, heat the oil in a saucepan. Add the onion and gently cook for 2 minutes, until soft, then add the garlic and continue cooking for 1 minute.
3. Add the paprika and stir. Add the vegetable stock, Cover and gently cook for 5 minutes.
4. In a bowl, mix together the flour and buttermilk until smooth. Pour the stock on to the mixture and stir well, then return it to the pan and cook, stirring, for 2 minutes, until thickened. Add the Zuccini, then stir in the dill and seasoning. Cook for 1 minute to heat through.
5. Serve.
serving amount
serves 4
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