Serves 4-6
Prep: 20 min
Cook: 25 min
Ingredients
750g courgette or marrow
125g spring onions or 1 medium onion
25g butter
2 medium-sized new potatoes
1 garlic clove
1 lemon
750ml light chicken or vegetable stock or 1 ½ chicken stock cubes
20 flourishing basil leaves
4 tbsp freshly grated Parmesan
Method
Trim and grate the courgette on a cheese grater or with a food processor. Spread in a colander, sprinkle with 1 tbsp salt, and leave to dry out. Trim and finely slice the onions. Melt the butter in a spacious pan, stir in the onions, season, cover and cook, stirring occasionally, over a medium-low heat for about 10 min until slippery soft. Scrape the potatoes and chop small. Crush the garlic. Remove the zest from half the lemon. Stir potatoes, garlic and lemon zest into the soft onion, cover and cook for couple more minutes. If using stock cubes, dissolve in 750ml boiling water. Squeeze as much liquid as possible out of the courgettes and stir into the onion. Cook, uncovered, for a few minutes and add the stock. Bring to the boil and simmer, partially covered, for about 5 min until the potatoes are tender. Add the basil then blitz in batches. Transfer to a clean pan as you go. Stir in the Parmesan, taste and adjust the seasoning with salt, pepper and lemon.