Zucchini dill puree
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
