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zucchini vegetables

updated

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 1 potato(s)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 tbsp flour
  • 1 shot of white wine
  • 125 ml vegetable stock
  • 125 ml cream
  • salt and pepper
  • some caraway powder
  • some paprika powder
  • Parsley
  • lovage

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick side dish

Wash the zucchini, peel (if necessary), and cut into smaller cubes. Peel, wash, and dice the potatoes. Finely chop the onion and garlic. Sauté the onion in a pan until translucent. Add the zucchini cubes and garlic, fry briefly, dust with flour, and deglaze with the white wine. Add the potato cubes. Pour in the vegetable stock, add the spices and herbs, and simmer for a few minutes. Shortly before the end of the cooking time, pour in the cream, thicken slightly if necessary, season well, and serve sprinkled with parsley. This goes very well with briefly roasted meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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