Strollerderby
Kitchenista: Unbland Zucchini With Almonds, Curry and Mint
I am a big fan of zucchini because it’s so cheap and filled with all the good stuff (vitamins, fiber, etc.). But zucchini is such a bland vegetable that it drives me crazy/makes me gaggy when it’s served raw or even steamed. I think it needs to be saturated with other flavors and mixed with other textures to be enjoyed.
Luckily, unblanding zucchini is easy — just chop it up and sautee with garlic in olive oil. Or you can add a little curry powder, mint and almonds and have this incredible side dish I came across in “The Paris Cookbook” by renowned American in Paris Patricia Wells. Even your picky eaters will get over the zucchini hump if you serve it like this.
Please note: The official version of this recipe calls for fresh almonds, which I suppose is an option when you’re Patricia Wells and you live in Paris and have access to the abundance of a centuries-old farmer’s market. For the rest of us, there’s Trader Joe’s, so feel free to use whatever version of almonds you can find — fresh, raw, toasted, slivered, sliced.
Unbland Zucchini
Trim and cut four to six zucchinis into the size of whole almonds.
In a bowl, combine the zucchini pieces with a 1/2 cup of almonds, 2 teaspoons curry powder (any store-bought kind will do), and a couple of pinches of salt, pepper. Toss and let sit for 15 minutes.
In a nonstick skillet, heat 2 tablespoons of olive oil over high heat until hot (not smoking). Dump in the zucchini-almond mixture. Shake the pan or move the stuff around with a wooden spoon for a few minutes, until the zucchini gets a little brown but is still firm (don’t let it get translucent). Add a handful of finely chopped fresh mint (or, like, a couple of teaspoons of dried mint) and remove from heat. Stir. Taste and adjust for salt/mint/curry/pepper.
Photo: www.catchthespoon.com
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1 Comment
Anonymous commented on Jan 01 70 at 12:00 amSounds like a great recipie. Should the almonds be whole or slivered?
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