Tuesday, December 1, 2009
Zucchinis/Courgettes with bechamel sauce
A great meal for every season. Also you can constitute the zucchinis with mushrooms for a delicious mushroom creme.
For the Bechamel:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2-3 cloves minced garlic
little bit of nutmeg (or you can skip it)
salt and pepper.
Cut the zucchinis/courgettes in 1 cm circles than in half. Cook the in water until they're almost cooked. Strain them from the water and put them aside. You can keep some of the water so that you'll adjust the sauce.
Warm the milk in one saucepan, but do not bring it to boil. In another saucepan on low heat, melt the butter until it starts to foam. Add the flour and with constant stircook it for 3-4 minutes or until the flour is lightly yellow. Than add the warm milk and whisk it with wire whisk so that
the sauce remain smooth and not with lumps. Cook it stirring for 10 minutes on low than add the zucchinis, garlic, salt, pepper, nutmeg and cook it for another 5 minutes. If the sauce is too thick, add some of the water in which the zucchinis have cooked.
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