I love broccoli and cabbage (winter vegetables) but I’m ready for a change–(eating seasonally is a joy).
Asparagus and broad beans usually ease the passage from winter into spring/summer, but the wet weather (or something) has delayed the broad beans and now the first courgettes [zucchini] are beginning to show up on the stalls in Castres market.
Grown under glass they feel a little early but the small to medium ones were a temptation Saturday, so I bought a kilo and found this simple recipe below.
The sweetness of the browned onions effortlessly informs the young courgettes which are seasoned with salt and a good dose of freshly ground black pepper.
2 medium onions–peeled and sliced thin (a food processor’s slicer disc does this in a trice)
1 lb small to medium firm courgettes–sliced thin (as above)
2 tbs olive oil
salt and pepper
- Heat the oil in a large sauté pan and gently brown the onions.
- Add the courgette slices and turn them into the onion mix.
- Add a pinch of salt and cook on until the courgettes wilt–turning over the mix occasionally.
- Add a good grind of black pepper and serve.
Robin Ellis 