Stephen Bull

Grated Courgettes with Cream and Basil

Preparation info
    • Difficulty

      Easy

Appears in
Classic Bull
Classic Bull

By Stephen Bull

Published 2001

  • About

This is so good you could almost eat it on its own. Use it with fish or chicken, cooked without any really strong flavours. Squeeze those courgettes really hard!

Ingredients

  • 4–6 courgettes (about 450g), preferably with dark green skins
  • 25 g butter
  • 4 tbsp <

Method

Wash, dry, top and tail the courgettes and grate coarsely into a bowl. Take up handfuls and squeeze hard over the sink to expel as much moisture as possible. Repeat until you have dealt with them all.

In a large saucepan melt the butter with the cream and over moderate heat reduce by half. Stir in the courgettes and the basil and cook, stirring two or three times, for 2 minutes. Season