Gastronomixs

Courgette purée, lemon thyme, and verjus

This is a wonderful recipe for using the ‘watery’ courgette hearts, which are usually left over from many courgette preparations.

 Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Courgette purée, lemon thyme, and verjus

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Ingredients

6

 

courgette hearts (peel removed)

3

sprigs of

lemon thyme

100

ml

verjus

 

 

agar agar

Preparation method

  • Chop the courgette hearts into pieces (remove the peel as it can become discoloured from the acid).
  • Braise the courgette together with the verjus and lemon thyme until done.
  • Once cooked, remove the thyme and finely blend the mixture in the thermo blender.
  • Weigh the mixture and add 1g of agar agar to every 100g of mixture.
  • Bring the mixture to the boil and then leave to cool down.
  • Finely blend into a smooth purée and season to taste.

Serving suggestions

  • As part of an amuse-bouche or starter.
  • Serve as a component in an entremets containing shellfish.

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