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Glazed courgettes

Blanche the courgettes

500g courgettes, quartered lengthwise, and cut into chips

Half pot of boiling water

Blanche for 3 minutes then drain
Glaze the courgettes in a shallow saucepan

3 tbsp butter

Melt the butter

Above blanched courgettes

3 tbsp of light stock

1 tsp sugar

Salt and freshly ground black pepper

Simmer gently with the lid on, until the liquid has almost dissapeared and courgettes are glazed and tender, about 10 minutes.