Gastronomixs

Crème of courgette, yoghurt, and allspice

Creation by Willem Nuijten, Vandeijck restaurant, Riethoven, the Netherlands.

Crème of courgette, yoghurt, and allspice

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Ingredients

1200

g

courgette, peeled

1

tbsp

olive oil

2

cloves

garlic

1

tsp

ras el hanout

1

tsp

allspice

1

tsp

curry powder

1

tsp

cumin

1

tsp

lemon compound

100

g

yoghurt

50

ml

soy sauce

1

g

xanthan gum

5

g

Sosa gelcrem thickening agent

Preparation method

  • Cut the courgette in half and grill both halves on the cut side.
  • Generously sprinkle the grilled courgette with salt and wrap with the garlic in aluminium foil.
  • Bake in an oven at 200°C for 30 minutes.
  • Then mix everything together in a blender, adding salt and pepper if required.

Serving suggestions

Serving suggestions

  • Delicious as a dip with spicy dishes.
  • As a crème with prawn crackers.
  • As a dip for crudités.
  • As a crème with Moroccan dishes.

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