Zucchini Puree Recipe

Zucchini Puree makes an outstanding side dish to hot meat dishes. I have a weakness for zucchini, thus I prepare this recipe often. The blend of flavors used in this dish add to the taste manifold.I am certain both of us will agree that this Zucchini Puree is simply delicious
Zucchini Puree
submitted by sumit at ifood.tv

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Zucchini2 1⁄2 Pound
 Vegetable stock1 3⁄4 Cup (28 tbs)
 Garlic1 Clove (5 gm), peeled
 Basil leaves3
 Egg yolks4
 Parmesan cheese6 Tablespoon, finely grated
 Unsalted butter3 Tablespoon
 Nutmeg1 Pinch
 Salt To Taste
 White peppercorns To Taste

Nutrition Facts

Serving size

Calories 270 Calories from Fat 172

% Daily Value*

Total Fat 20 g30%

Saturated Fat 11.1 g55.3%

Trans Fat 0 g

Cholesterol 224.6 mg

Sodium 692 mg28.8%

Total Carbohydrates 12 g4.1%

Dietary Fiber 3.9 g15.5%

Sugars 5.2 g

Protein 14 g28.2%

Vitamin A 23.9% Vitamin C 81.3%

Calcium 33.6% Iron 9.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Rinse and dry the zucchini.
2 Cut off their ends and slice them into thick rounds.

MAKING
3 In a large pot, place these with the stock and the garlic clove, partially crushed.
4 Cover and bring to a gentle boil.
5 Simmer for about 20 minutes or until the zucchini are tender but still firm.
6 Drain and discard the garlic clove.
7 Transfer to a blender jar along with a few basil leaves torn into small pieces.
8 Blend to puree.
9 In a large bowl, beat the egg yolks with the grated cheese, a pinch of salt, some freshly ground white pepper, and a pinch of nutmeg.
10 In a pan, heat the puree.
11 Add the butter, and beat as it melts.
12 Gradually add the egg yolk and cheese mixture, beating constantly.
13 Do not allow the puree to boil.
14 Stir over low heat until it is very hot.

SERVING
15 Serve hot along with hot meat dishes.
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