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Zucchini mustard sauce for pasta or rice

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Ingredients for 3 servings:

  • 1 m.-large zucchini
  • 1 cup of cream
  • some white wine
  • 1 bunch of spring onions
  • 1 large onion(s)
  • 1 clove(s) garlic
  • 1 tbsp Dijon mustard, more to taste
  • 1 tbsp honey
  • salt and pepper
  • nutmeg
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the zucchini and grate it into small sticks. Wash the spring onions and slice them into thin rings. Peel the onion and dice it into small cubes. Heat a pan with a little olive oil and add the sliced ​​zucchini. Sauté for about 1 minute, then add the onion and spring onions and fry until translucent. Deglaze with white wine, reduce slightly, then add the cream. Add the mustard and honey. Season with salt, pepper, and a pinch of nutmeg. If it’s still quite runny, simply reduce it a little until you have a nice thick sauce. Tastes great with pasta and rice.

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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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