Description
Etuvees Courgettes a la Creme. For this recipe, the zucchini comes out tender, with a creamy taste. And greens gives the dish a touch of freshness and accentuates the soft, velvety taste of vegetables.
Ingredients
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Zucchini
1 kg
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Butter
4 Tbsp
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Salt
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Black pepper
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Tarragon
0.25 tsp
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Cream
200 ml
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Greens
Cooking
Zucchini wash, cut off the top and the end. Drop into boiling salted water, bring to boil and cook 10-12 minutes. Vegetables should be a little softer, but to keep the shape. It is very important not to digest! To put it in cold water after draining.
Zucchini cut into slices 1 cm thick, Pat dry with paper towels (my zucchini skin was very hard, so I've cut her down. Ideally it is better to take young zucchini)
Mix cream, tarragon, salt and pepper.
In a pan large diameter, melt the butter. On medium heat fry the zucchini for 2-3 minutes, stirring constantly. Zucchini should not brown.
Reduce heat. Pour the cream, cook for 10 minutes until soft zucchini. The cream should evaporate. The finished dish sprinkle with chopped greens.
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