Buttered courgettes with lemon and nutmeg

Buttered courgettes with lemon and nutmeg

By
From
Citrus
Photographer
Mowie Kay

As much as I love grilled, charred courgettes with bite, I love these creamy, buttery ones more. The lemon serves to lift the dish and the nutmeg gives it almost a nursery feel. You can do this with most green vegetables: try chard, sweating the stems down until softened before you add the shredded leaves, or finely sliced runner beans – with the latter, you might want to take out the nutmeg and replace with some lightly toasted almonds.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take 500g small, firm courgettes – the sort that haven’t swelled from an excess of watering. Melt 30g butter in a large, lidded frying pan and add the courgettes with the finely grated zest of 1 lemon and a generous amount of seasoning. Add a splash of water, then cover and braise gently for 5 minutes, stirring every so often. Remove the lid – if there seems as though there is a lot of water in the pan (there may be if you are using large courgettes), simmer until it has reduced. Add a fine rasp of nutmeg and a squeeze of lemon juice, then stir in a handful of basil just before serving.
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