Courgette 'spaghetti'
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
Printer friendly version
-
Courgette 'spaghetti'
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce
Similar recipes
Ingredients
- 450g courgettes, cut into strips with a vegetable peeler
- 1 tbsp Olive oil
- 4 Shallots, thinly sliced
- 100g Rocket
- 100g Crème fraîche
- 200g beenleigh blue cheese
Method
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.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register