Gastronomixs

Sweet and sour courgette compote

Creation by Maurice Sijbers, Boschmolenplas restaurant, Heel, the Netherlands.

Sweet and sour courgette compote

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Ingredients

2

 

green courgettes

1

 

lemon zest

150

g

sugar

167

g

vinegar

100

ml

water

50

g

lemon juice

2

g

salt

Preparation method

  • Mix all the ingredients, except for the courgettes, and heat the mixture.
  • Cut the courgettes to the desired size.
  • When the liquid has been heated, add the courgette and leave to cook slowly in the liquid.
  • Cook the courgette until al dente. Preparation time depends on the size of the chopped courgette.
  • Remove the courgette from the liquid and leave to cool.
  • Reduce the liquid until it has the desired consistency and leave to cool.
  • When both have cooled down, add the courgette and the liquid together.

Serving suggestions

  • As a sweet and sour component in a salad, e.g. with lamb's ham.
  • As a sweet and sour component in a salad with pan-fried scallops.
  • As a sweet and sour accompaniment to main dishes.

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