We have a saying here in the Koenig household, “Bread is
just a delivery device for butter”. It isn’t the healthiest of sayings, but it
is delicious mmm. We have a great love of food and the many forms that it comes
in. As time slips by I have grown fonder of exploring healthier options to
incorporate into our less than perfect diet. In regards to my husband he does
prefer those of the more desert related forms, don’t we all.
So imagine my surprise when I was able to expand my
knowledge of a family favorite. Now I know of several different butters: Peanut
butter, almond butter, apple butter, cookie butter and now Zucchini butter. What?! Zucchini
butter. That’s right you heard me right.
I know it sounds strange and trust me there was a definite eyebrow
raise when I stumbled across this gem. I was slightly hesitant about this newfangled
idea of a vegetable butter. However; I figured I have a lot of zucchini sitting
in my fridge ready to be disposed of if I didn’t figure something to do with
it. What did I have to lose? Nothing! I did, however, have a lot to gain.
I will have to say that this was seriously an easy recipe as
I expected that I would burn it. Between the water in the zucchini and the
butter that was near to impossible. The zucchini didn’t start to caramelize and
stick to the pan until it had been simmering for close to a half hour. You will
want to flip it occasional.
The steps are simple.
1. Grate the zucchini and drain the water.
2. Heat up your butter or olive oil, I used butter since we are lovers of the stuff, with your garlic or shallots into a sauté.
I would like to say thank you to the Kitchn and your wonderful food ideas. I will be visiting you often for more ideas to
bring to my table.
What do you like to snack on?
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