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This recipe is classed as easy

Rating 3.10 / 5 (21 votes)

Prep time:
15 min
Cook time:
20 min

Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce


1. Blanch the courgettes in a pan of boiling salted water for 30 seconds, drain and transfer to a bowl of ice cold water to cool. Drain again and set aside.

2. Heat the olive oil in a large frying pan. Add the shallots and fry until softened, but not coloured.

3. Add the blanched courgettes and the rocket to the pan and keep warm.

4. Meanwhile, in a separate pan, warm the crème fraîche and cheese together over a medium heat to make a rich sauce.

5. Pour the sauce over the vegetables, season to taste and serve.

Made with produce from The Cheese Shed - finalists of the Local Food Hero Awards 2007.


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