White beans and zucchini dish

I could never really understand how it could be possible that the rest of the world can live without főzelék. Hungarian cuisine has this really amazing vegetable dish where you cook the veggie and you thicken the cooking water to make it a thick soup-like side dish (or main dish with a topping). It is at it’s best when all sort of fresh vegetables start to pop up on the markets in the spring or early summer. You see this irresistibly yummy looking veggie, but you don’t want to spend too much time buying several ingredients and have a lot of hassle in the kitchen. You just want to make something from the new kohlrabi or whatever you just found. This dish is really simple quick and nutritious with the fresh vegetables as the main character.Zucchini with fragrant dill for a healthy summer dinner

The traditional version would be with flour as a thickener, but if you get a bit more creative you can just easily pack more nutrients and taste in the dish. In this fresh courgette dish I used white beans to thicken the sauce, it teams up perfectly with the the dill and lemon to make this an absolutely perfect summery lunch or dinner. It was served with fishcakes, that are really easy toppers for any vegetable dish. There is a post coming about them soon!;)

Ingredients (serves 4):

  • 1 tbsp olive oil
  • 1 onion minced
  • 750 g zucchini diced
  • 300 ml water
  • 230 g cooked or tinned white beans rinsed
  • 200 ml cream
  • 1 tablespoon (brown)rice flour
  • handful of dill, parsley finely chopped
  • 1/2 lemon
  • pepper, salt to season

Braise the onions in the oil, add zucchini and 300 ml water, cover it and cook on low fire for 5-10 minutes. Put beans, cream and flour in a blender, mix until smooth (add some of the cooking water if too thick). Check the zucchini, at this moment you should have the cooking water so high in the pan, that it does not actually go above the vegetables (so that you don’t have too much water) and add the beans to the pot and mix carefully so that you don’t brake the zucchini. If you feel it became too thick just add some water. If it’s still too thin to your taste just sprinkle a teaspoon of (rice)flour on top and mix in quickly so that it doesn’t become lumpy. Let it get to a boil, add lemon, dill, parsley and season to taste with salt and pepper.

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