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
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientZucchini
Ingredients
Zucchini - 2 1/4-2 1/2 Ib
Vegetable stock - 1 3/4 cups
Garlic - 1 clove, peeled
Basil leaves - Few
Egg yolks - 4
Parmesan cheese - 6 tbsp, finely grated
Unsalted butter - 3 tbsp
Nutmeg
Salt
White peppercorns
Garnish with: sprigs of fresh basil
Serve with: hot meat dishes
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.
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.
