Courgettes (Zucchini) a la Polonaise

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Courgettes (Zucchini) A La Polonaise

 

 

700 grams courgettes -- (1 1/2 lb) zucchini

125 grams butter -- (4 oz)

1 tbsp flour

275 milliliters milk -- (10 fluid ounces)

1/2 lemon -- juiced

125 grams breadcrumbs -- (4 oz)

4 hardboiled eggs (4-6)

1 tablespoon chopped parsley

1 teaspoon grated lemon rind

sea salt

freshly ground black pepper

lemon slices

fresh parsley

 

Wash, top and tail and slice courgettes into 6mm (1/4 inch) slices. Sauté in

a quarter of the butter, turning frequently, until tender. Meanwhile, use

another quarter of the butter to make a sauce, melting butter, then adding

flour, cooking for a minute or two, then removing from heat and gradually

adding milk. Return to heat to thicken, carefully add lemon juice and

seasoning, then simmer gently over a low heat while preparing the polonaise

topping. To do this, fry the breadcrumbs in the rest of the butter until

golden and crisp. Finely chop hardboiled eggs and add to the breadcrumbs

with the parsley, lemon rind and salt and pepper to taste.

 

To assemble, put courgettes on warm serving dish; pour the sauce over and

top with the breadcrumb mixture. Garnish with lemon slices and fresh

parsley.

 

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Per Serving (excluding unknown items): 1079 Calories; 111g Fat (90.0%

calories from fat); 11g Protein; 17g Carbohydrate; 1g Dietary Fiber; 312mg

Cholesterol; 1175mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Non-Fat

Milk; 22 Fat.

 

NOTES : Another of the recipes which is in the ‘top ten’ most popular with

readers. I got the idea for it from the ‘polonaise’ topping used by chefs.

I thought, why not expand this egg and breadcrumb mixture to supply the

protein content of the meal. This was the result.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0