Milk-Braised Zucchini

Name: Milk-Braised Zucchini
Ingredients: 2 tablespoons butter; 1 tablespoon flour; 1 1/4 cups milk (preferably whole); Sea salt and freshly ground black pepper, to taste; Generous pinch of freshly grated nutmeg

5 ingredients

2 steps

Ingredients

2 tablespoons butter
1 tablespoon flour
1 1/4 cups milk (preferably whole)
Sea salt and freshly ground black pepper, to taste
Generous pinch of freshly grated nutmeg

Directions

1

Melt the butter in a heavy-bottomed 2-quart pot over medium heat. Add the flour, and cooking stirring with a wooden spoon until the mixture starts to foam and turns golden. Stir in the zucchini, making sure all the pieces are well-coated. Stir in the milk, and add the salt, pepper and nutmeg.
2

Bring to a boil, then reduce heat to lowest setting. Cook for 25 to 30 minutes, until the zucchini is extremely tender when pierced with the tip of a fork. Don't worry if the sauce looks curdled or broken-just stir it together a few times and it will come together into a velvety texture. Let the zucchini sit in the pot, uncovered, for 5 to 10 minutes so the sauce can thicken further, before serving.