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Vacuum sealing the courgette first gives it a lovely even translucency and a firmer bite. 

Makes 600g.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
yellow courgette
200
g
vegetable stock
150
g
butter
as needed
salt

Scale recipe

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