Baby Courgette in Buttermilk Sauce

Serves 4

1 lb (450 g) courgettes (zuccini), sliced

25 ml (1 12 tbsp) corn oil

2 tbsp (30 ml) finely chopped onion

1 garlic clove, skinned and crushed

1.25 ml (14 tsp) paprika

23 cup (150 ml) 14 pt vegetable stock

1 level tbsp (15 ml) plain wholemeal flour (whole grain)

23 cup (150 ml) 14 pt buttermilk

1 tbsp (15 ml) chopped fresh dill or 7.5 ml (12 tbsp) dried

salt and pepper, to taste

1. Steam the Zuccini for 3-5 minutes, until just tender.

2. Meanwhile, heat the oil in a saucepan. Add the onion and gently cook for 2 minutes, until soft, then add the garlic and continue cooking for 1 minute.

3. Add the paprika and stir. Add the vegetable stock, Cover and gently cook for 5 minutes.

4. In a bowl, mix together the flour and buttermilk until smooth. Pour the stock on to the mixture and stir well, then return it to the pan and cook, stirring, for 2 minutes, until thickened. Add the Zuccini, then stir in the dill and seasoning. Cook for 1 minute to heat through.

5. Serve.