Not butter at all. Though you have to admit a good dollop of butter will improve most things, including life. (But I digress.) This amazing little recipe is wonderful served with fresh crusty bread and well, more butter. It is more of a dip, but you can still toss it through hot pasta or rice, as you might real butter. Think of it as the grown up sister to butter. Use it in the same way. So many options, so little time!
OH, and it's accidentally vegan if you sub in EVOO for the real butter that is in the recipe. You're welcome!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1-2 cloves garlic
- 1 large eschalot
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons butter or EVOO if you want it to be vegan BUY
- 1 Pinch pink salt flakes BUY
- 1 large zucchini, cut in pieces
Do
- 1
Place garlic, eschalot, EVOO and butter into Thermomix bowl and chop 4 sec/speed 6.
- 2
Scrape down sides of bowl.
- 3
Add salt and zucchini and chop 4 sec/speed 4.
- 4
Saute 30 min/100°C/Reverse/speed soft/MC off.
- 5
Leave the mixture in the bowl until ready to serve on grilled bread or toast, or crackers of choice.
- 6
The mixture may catch a little on the bottom of the bowl, and leaving it in there will soften the caramelised zucchini and you can then scrape it out and eat it. YUM.
