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GENTLE, BRAISED COURGETTES WITH MINT

Eleanor Ozich DINNER LUNCH VEGAN VEGETARIAN VIVA COLUMN

There are many hiding amongst the vegetable garden, growing large and heavy in the muggy midsummer sun. The courgette has me feeling a little weary at this time of year, they have been passed around the kitchen table for a few months now. Served in antique bowls, blackened on the grill then tossed in a sharp vinaigrette, or simply cooked in butter and herbs. Another day calls for another recipe using the creamy fleshed vegetable.

For this easy courgette recipe, I braise them gently in their own juices with a smooth and buttery olive oil. This simple technique makes the texture soft, silky and luscious. I dress the courgettes generously in lemon juice, fresh mint and a little sweet basil.

Find the recipe in my column for Viva.



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