Courgette puree
A good way to prepare courgettes if you think that courgettes are normally too watery for your taste: removing the seeds before cooking helps. The puree goes well with pancakes, nice way to make a savoury pancake roulade.
Ingredients
- 500 g courgettes, prepared: seeds removed, chopped
- 2 tsp ground fennel seeds
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp virgin olive oil
- good pinch of sugar
- 2 tbsp cider vinegar
- handful of flat-leaf parsley, chopped
- salt, white pepper to taste
- 150 g soft goats’ cheese (or Feta cheese, if preferred)
Method
- In a saucepan heat olive oil over moderate heat, add shallots and garlic and sweat for a few minutes but do not brown. Add courgettes, ground fennel seeds, sugar and cider vinegar. Simmer for about 30 minutes until courgettes are very soft. Remove from heat, add chopped parsley, add goats’ cheese (or Feta) and blend to a smooth puree, pass through a fine-meshed sieve, season to taste.