Lemony Courgette Sauce
by Fi Bird
- 500g courgettes
- One clove garlic
- One tablespoon thyme
- One tablespoon rapeseed oil
- One tablespoon lemon juice
- 150ml water
- Two tablespoons reduced fat crème fraiche
- Wash the courgettes and chop them into 1cm slices.
- Place the unpeeled garlic clove, flat onto a chopping board. Now take a cutlery knife with a wide blade and place it flat onto the clove. Press down strongly with the palm of your hand. Be careful not to touch the sharp part of the blade if you use a sharp knife. A blunt cutlery knife works just as well.
- You will now be able to move the skin easily from the crushed garlic clove.
- Chop the garlic into small pieces and push it into a pile. Place the knife flat again at one side of the chopped garlic. Press down on the knife with the palm of your hand. Move the knife a little further into the pile of chopped garlic and repeat. Keep doing this across the whole pile of garlic. Scrape up the crushed garlic and all of the garlic juices.
- Heat the oil in a saucepan and cook the garlic and courgettes for 2-3 minutes, stirring continuously.
- Add the thyme and stir for a further minute.
- Add the water and lemon juice and cover the pan with a lid. Simmer over a very gentle heat for 6-8 minutes until the courgettes have softened.
- Blend the cooked courgettes in a food processor and add the reduced fat crème fraiche. Season with freshly ground pepper to taste.*
- Return to the heat to heat through, stirring continuously.
This sauce would be delicious with pasta for a simple supper. Or use it with fish, using fish stock in place of water, if you have some.
* You may like to add a little more water for a thinner sauce
A grown up should supervise at all times and may need to do some steps for younger children.
ALWAYS HAVE A GROWN UP IN THE KITCHEN WHEN YOU COOK