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Title: Zucchini Dill Puree
Categories: Sauces, Syd's book
Yield: 4 Servings
1 md Zucchini
1 Salt
1/2 c Buttermilk
1 tb Fresh Dill
1/4 ts Ground Nutmeg
1 1/2 tb Chicken Broth
1 Fresh Ground Pepper
Heat a medium sized saucepan of water to boiling. Scrub zucchini,
trim, and cut crosswise in half. Cut each half into 8 wedges. Salt
boiling water. Add zucchini and boil just until tender, about 4
minutes. Drain well. Process zucchini, buttermilk, dill and nutmeg in
blender until smooth. Thin the sauce with enough broth to make it
pourable. Season to taste with salt and pepper. Serve warm with
poached fish or steamed vegetables. From: Syd's Cookbook.
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