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Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Zucchini Butter with Potato Pancakes

Zucchini Butter with Potato Pancakes

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Zucchini Butter with Potato Pancakes

I love courgettes, they are so easy to prepare, and with a little butter, they are delicious.  About a month ago I started to hear about zucchini butter and had to investigate. Afterall we need to get more vegetables into our diet and as a topping, this would be perfect. This can be used on meats, as a spread for morning toast, or even as I have done here on top of potato pancakes.

To make the Butter.

This is a misnomer, it isn't actually butter, but the consistency is more like a marmalade. Grate your zucchini on the large grater, about 3 should do for a small batch. Finley dice a shallot and go to the frying pan. On medium-high heat, cook the shallot in a tablespoon of olive oil until they are translucent. Then add all of your grated zucchini. Once you have a good amount of steam coming from your pan reduce heat to medium or medium-low to 150 F. Stir constantly until everything has cooked and broken down. Add 1 tablespoon of butter. Let it melt and incorporate into the zucchini.

That is all there is to it.

This is a very simple and tasty topping for anything.  I used it on top of potato pancakes but have even put it on a steak. What do you put yours on? Will keep refrigerated, in a sealed jar for up to 2 weeks. I have made this in my latest video here.

Enjoy

Chef Mike Moses

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