Yield: 2 Servings
|450 grams||Courgettes, sliced|
|40 grams||Butter OR sunflower margarine|
|2 tablespoons||Finely chopped shallots|
|2 tablespoons||Chopped tarragon|
|1 \N||Sprig tarragon to garnish|
|150 millilitres||Single cream|
|25 grams||Parmesan or Cheddar, grated|
|\N \N||Salt and pepper|
There is a delicacy and refinement about this dish, which is based on a classic French recipe. Shallots, tarragon and a little cream, and a topping of grated cheese, make a wonderful combination with sliced courgettes.
Saut the courgettes in the butter or sunflower margarine until lightly browned and tender, and season with a little salt and pepper.
Sprinkle on the shallots and tarragon and pour in the cream. Heat through for 5-6 minutes, then pour into a serving-dish. Sprinkle the grated cheese over the top and brown quickly under a hot grill. Serve garnished with a sprig of tarragon.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias