Zucchini dill puree

Yield: 4 servings

Measure Ingredient
1 medium Zucchini
1 Salt
½ cup Buttermilk
1 tablespoon Fresh Dill
¼ teaspoon Ground Nutmeg
1½ tablespoon 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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