Yogurt and courgette purée with garlic and parsley

  • June 2013

For a summery picnic in the countryside, enjoy your veg dipped in this fresh and healthy sauce.

Ingredients – Serves 4

Preparation time: 10 min
Rest: 1 hour – No cooking required

  1. Wash and slice the lettuce hearts in quarters.
  2. Rinse the courgettes, cut the ends off and grate.
  3. Combine the yogurts and the cream in a bowl.
  4. Add the lime juice, the garlic and 3 tablespoon of the parsley.
  5. Add the grated courgettes. Keep aside 2 tablespoon for the decoration. 2 pinches of salt, some ground pepper.
  6. Beat by hand until the mixture becomes frothy.
  7. Put aside in the fridge for an hour.
  8. Pour the cream in individual verrines.
  9. Add the courgettes on top and sprinkle with the rest of the parsley.
  10. Serve the verrines on a plate and decorate with the lettuce heart quarters.



This sauce can be used to dip veg in or with baked potatoes.

Magic Caro by Darégal