Lacto: Zuccini in Mock Cream Sauce
Submitted by dianne
Zucchini in mock cream sauce uses the vegetable’s own extracted juices to make a thick, creamy sauce with no cream at all. A clever lacto-vegetarian technique with garlic, butter, and optional Asiago.
YIELD
1 servingsPREP
30 minCOOK
15 minREADY
45 minThis is a brilliant zero-waste technique. Grated zucchini gets salted and drained, and those extracted juices become the base for a thick “cream” sauce made without any actual cream. Heat the juices to near boiling, thicken with a quick roux of butter and flour right in the pan, and you’ve got a rich, silky sauce made entirely from the vegetable itself.
Salting the grated zucchini draws out a surprising amount of liquid. That liquid is full of flavor and starch, which is why it thickens so beautifully when combined with a roux. Cold juices won’t work. They must be nearly boiling when they hit the flour-butter mixture, or the sauce stays lumpy and thin.
The sauteed zucchini with garlic stays tender and slightly firm, coated in this self-made sauce. A grating of Asiago or Romano on top is optional but adds a salty, sharp finish.
Kitchen Tips
- Let the salted zucchini drain for the full 30-60 minutes. Rushing this step means less juice for the sauce.
- Squeeze the zucchini firmly to extract every drop of liquid. More juice means more sauce.
- Heat the juice to just below boiling before adding to the roux. This is the step that makes or breaks the sauce.
- Work quickly once you add the hot juice to the roux. Stir constantly for 30 seconds and the sauce thickens immediately.
Ingredients
Directions
Grate the zuccini into a calendar (sp), and sprinkle with salt.
Place the calendar over a pan, to collect the zuccini juices, and let sit for 30 to 60 minutes.
After this period, squeeze the zuccini over the calendar, reserving all juices that drip out.
Heat some butter, olive oil, or peanut oil in a frying pan, and sauté the zuccini and garlic for 2 to 3 minutes.
While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work).
Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together.
After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce.
Mix everything together now, and add pepper, and the optional cheese, if desired.
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