Pattypan Sauce

1. 

unsalted butter 0.75 oz (20 g) • onion 7 oz (200 g)

Peel onion and chop it finely. Heat a little butter in a pot, add onion and cook.

2. 

pattypan squash 1.3 lb (600 g) • water 6.75 tbsp (100 ml) • salt 0.5 tsp • dill 0.5 tsp

Peel pattypan and grate it finely. Put it into the pot. Cook for a while, add salt and dill. Pour in water and braise covered for about 20 minutes.

3. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • all-purpose flour / plain flour 1 tbsp

Mix flour and whipping cream well to dissolve lumps.

4. 

Pour cream and flour mixture into pot and cook for 10 more minutes while stirring frequently.

5. 

sunflower oil 2 tbsp • onion 3.5 oz (100 g) • chicken egg 2 pcs

Cut onion into half moon shapes and cook in oil until it becomes crispy. Serve the sauce with onion and hard-boiled egg.