A recipe from Raasay Walled Garden which i found in ” A Taste of the Scottish Islands” by Sue Lawrence.
Ingredients
- 250 g potatoes washed, unpeeled or peeled, roughly chopped
- 1 vegetable stock cube
- 500 g courgettes roughly chopped
- 12 thin (or 6 fat ) spring onions trimmed, chopped
- 50 g grated cheddar plus extra to serve
- grating fresh nutmeg or small handful of fresh mint leaves
Servings:
Instructions
- Put the potatoes in saucepan with enough cold water to cover. Crumble in the stock cube and bring to the boil, cover and cook over medium high heat for 5 minutes, then add the courgettes.
- Cover again and cook for a further 5-7 minutes or until the vegetables are just tender. Throw in the spring onions and cook for a further 5 minutes, covered, then remove from the heat.
- Add the nutmeg or mint and liquidise, adding salt and pepper to taste and a splash of boiling water if it requires thinning down.
- Just before serving, add in the cheese, stir well until you have a molten goo then serve piping hot, with an extra scattering of grated cheese.
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