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Pattypan Sauce

    

Delicious dessert for the light and very tasty sauce from pattypan. Served with crispy baked onion and egg.

Cook

No. of servings

2

Ready in

60 min.

Difficulty

low

 

Categories:    

 

all-purpose flour / plain flour1tbsp1tablespoon
chicken egg2pcs2pieces
dill0.5tsp½teaspoon
onion10.5oz300grams
pattypan squash1.3lb600grams
salt0.5tsp½teaspoon
sunflower oil2tbsp2tablespoon
unsalted butter0.75oz20grams
water6.75tbsp1decilitre
whipping cream (30-33% fat)1.1cup250milliliters

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.

Bon appetit!

 

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