1 medium to large marrow or 6 courgettes
25 g (1 oz) butter
10 g (2 tsp) cornflour
15 ml (1 tbsp) water
15 g (1 tbsp) dried dill weed
salt and pepper
150 ml (1/4 pt) sour cream
25 g (1 oz) butter
10 g (2 tsp) cornflour
15 ml (1 tbsp) water
15 g (1 tbsp) dried dill weed
salt and pepper
150 ml (1/4 pt) sour cream
method
1. Peel the marrow or courgettes and either finely chop or grate them.
2. Cook them with the butter, stirring from time to time, just until it begins to soften.
3. Mix the cornflour with the water until smooth and add. Stir and cook for a further 3 minutes.
4. Add the dill, salt and pepper and finally stir in the sour cream.
5. Warm through gently and serve hot, with roast meat, chicken or fish.
2. Cook them with the butter, stirring from time to time, just until it begins to soften.
3. Mix the cornflour with the water until smooth and add. Stir and cook for a further 3 minutes.
4. Add the dill, salt and pepper and finally stir in the sour cream.
5. Warm through gently and serve hot, with roast meat, chicken or fish.
serving amount
serves 4
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