Courgettes au Vin Blanc

Ingredients

• 1.400 gram courgettes, topped and tailed; if small, leave whole; if medium, slice in half lengthways
• 2.25 millilitre dry white wine
• 3.20 gram butter
• 4.1 onion, finely chopped
• 5.2 millilitre sugar, pinch
• 6.25 millilitre fresh parsley, chopped
• 7.25 millilitre cream, thin (single) cream

Method

1. 1.Parboil the courgettes in boiling salted water for 5 minutes. Alternatively, steam over boiling salted water for 4 minutes. Drain.
2. 2.Boil up the wine, the butter, the onion, the sugar and the parsley.
3. 3.Add the courgettes and cook 5 minutes more.
4. 4.Season lightly and serve at once.

Notes

• Courgettes = baby marrows (South African) = zucchini.
• A quick, elegant French-style vegetable side — serve immediately.