| Zucchini Dill Puree
Categories: Milk, Butter, Chicken Broth, Chicken, Sauces
1 medium zucchini
1 Salt
1/2 cup of buttermilk
1 tablespoons of fresh dill
1/4 teaspoon of Ground Nutmeg
1 1/2 tablespoon of chicken Broth
1 Fresh Ground Pepper |
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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. Serving Size: 4 From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip |
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