Directions
I fancied up this Courgette Velouté by adding crispy prosciutto to it. This is really a simple and easy recipe that is certain to impress.
Head straight on to the Recipe For Courgette Velouté ♥
The weekend after cleaning out the freezer I tackled the fridge in the scullery. This is our daily use fridge but somehow I still managed to accumulate jars of stuff. In one jar I found a lone jalapeño pepper. In fact, it had the bottom half cut off. Which means at some stage Dave used some of it as I avoid them at all times. I am not that phased about best before and use by dates. First I open the jar and make sure nothing is growing on top of the contents. After that I do the sniff test. Unless it is cream, then I get Dave to check for me. The smell of sour milk makes me want to be ill. If something looks OK to use it I will go ahead and do so.
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For the most part I am really good at using up what is in this fridge. I have constant daily reminders and very seldom have to throw anything away. I will come up with innovative ways to use left overs or send them to work with Dave for his lunch. December was chaotic and after making my noodle salad, I had all the inners of the courgettes left over. The children were coming to us for Boxing Day dinner and I decided to make a courgette velouté topped with a crispy slice of prosciutto. I wanted something simple and easy to do so that I could concentrate on our grandchild and spending time with her before she went to sleep.
Click on the links for conversions and notes. Courgette Velouté Save Print This is a simple recipe that will be sure to impress All Rights Reserved: an original recipe from Lavender and Lime Ingredients 15g butter 15g flour 375mls vegetable stock 335g courgettes, thickly sliced Salt and freshly ground black pepper to season 125mls water to thin Method Place the butter into a sauce pan and melt over a medium temperature Stir in the flour and cook for 1 minute Slowly whisk in the stock and once combined, add the courgettes Season to taste and leave to simmer until the courgettes are soft Set aside to cool before blending Thin with the water and reheat Adjust the seasoning before serving 3.5.3251
Inspiration published on Lavender and Lime March 1:
2017 – Showcasing February 2017
2013 – In My Kitchen March 2013
2012 – In My Kitchen March 2012
2011 – Crayfish And Mushroom Pasta
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