Serves 4
500g courgettes, roughly grated (I
use coarse grating disk on Magimix)
1 tsp salt
1 tsp caster sugar
2 tsp tarragon vinegar (or wine vinegar plus a little dried tarragon)
300ml cream
1 egg
salt & pepper
- Mix courgettes salt, sugar & vinegar and leave
to disgorge for approx 1 hr, then squeeze dry and
arrange in buttered gratin dish or individual ramekins
(don't leave very much longer or it goes horribly
soggy!)
- Beat cream & egg together, season well then
pour mixture over courgettes, stir a bit so courgettes
are evenly distributed.
- Bake at 200C for about 30mn until just set &
lightly browned.
You can add either some grated parmesan
or some basil to this, depending on what you are serving
it with, but usually I leave it as it is so as not
to have too many flavours vying for attention!
[Recipe provided by Izzy
Evans]
This
is just one of the many recipes that chalet staff
use throughout the winter. For
more great recipes click here.
