Zucchini Puree – Ancient Roman
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 zucchini
- 1 large onion (s)
- 2 cloves garlic
- 3 tablespoon olive oil
- salt and pepper
- liter ⅛ wine
- Cornstarch, (maizena)
- Lovage
- oregano
- Caraway seed
Print Recipe
Pin Recipe Instructions
- The zucchini are cut into slices (peeled or unpeeled, depending on your taste) and sautéed in a pan with the oil, then removed. Then roast the onion, garlic and spices in the same oil, deglaze with wine, thicken everything with cornstarch. It is best to process the zucchini in a bowl with a hand blender to puree and mix in the mixture from the pan.
- The dish is suitable both as a warm starter and as a cold salad or as a spread.
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