by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand300g (Preferably 2 small ones) courgettes, shaved into ribbons with a vegetable peeler Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 cloves of garlic, crushed Ask a question about this ingredient
1 tablespoon of fresh rosemary needles Ask a question about this ingredient
1 white of a spring onions, chopped Ask a question about this ingredient
Melt the butter in a large pan and add the garlic, rosemary and spring onions, sprinkling some salt to taste.
Ask a question about this stepCook on low heat for a couple of minutes to allow the veggies cook and the butter infuse with the scent and taste of the rosemary.
Ask a question about this stepThen add the courgettes, gently tossing about so the ribbons are coated with the herbed butter. Let heat through, a few minutes.
Ask a question about this stepServe immediately. We had ours with whole, baked seabass. It was gorgeous!
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
