Glazed Courgettes


Cut unpeeled courgettes into quarters lengthwise; slice each quarter into 2-inch segments and blanch in boiling water for about 3 minutes. Drain, and combine in a shallow saucepan with a little butter, and salt, freshly ground black pepper and sugar, to taste. Add a little light stock and simmer gently, covered, until liquid has almost disappeared and courgettes are glazed and tender.