Back to The Sitting Room Home Page |
 Back to the Cookbook |
Slice and brown a large Spanish onion in margarine (or butter or oil) lightly seasoned with a dash or two of sesame oil. Add thinly sliced zucchinis. Almost, but not quite, cover them with chicken stock or water. Place lid on the pot and steam 5-7 minutes until zucchinis are a bright green in color. Do not overcook as zucchinis tend to become bitter. Put zucchinis, onions and stock in the blender and puree. Set aside.
In a small skillet, saute minced onions in butter, oil or margarine until golden brown. Add minced onions and the melted butter to the puree. Season with a few dashes of tamari, some fresh ground peppers( and if you want it slightly sweet, add some tarragon).
Serve cold or hot, with or without a dollop of sour cream.
|
Back to The Sitting Room Home Page |
Back to the Cookbook |