Vegetarian Accompaniment Gluten
Wheat free Eggless
and Black Pepper
Fresh Chicken stock
1. Cut the courgettes into quarters
lengthways, slice each quarter into 5cm/2-inch segments then blanch in salted
boiling water for 3 minutes; drain well and reserve.
2. Melt the butter in a heavy-based, shallow
saucepan over a low heat. Add the drained courgettes, chicken stock, sugar and
3. Bring the liquid to simmering point, cover and simmer gently for
10 minutes until the liquid has almost
evaporated and the courgettes are tender. Serve immediately.
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