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Courgette cobbler

This recipe is by Yotam Ottolenghi, and was originally published in The Guardian Weekend section on 29th July 2017.
Serves 6.
The dish caused a complete difference of opinion in our household: one of us loved it (especially reheated with cheese all over the top); the other hated it. If you make it, let us know what you think!

Vegetarian (depending on the cheese used), gluten-free

Ingredients

60ml olive oil
100g unsalted butter
5 cloves garlic, sliced
10 courgettes, cut into 2mm wide slices
salt and pepper
25g whole basil leaves
25g tarragon leaves
3 large potatoes, peeled and cut into 3-4cm chunks
100ml milk
40g Parmesan, grated
1/4 tsp nutmeg, grated
1 egg, beaten
50g walnuts, roughly chopped

Directions

  1. Pre-heat the oven to 200C/gas 6.
  2. Heat the oil and 40g butter in a very large sauté pan. Add the garlic, cook for 1 minute, then add the courgettes with 1.5 tsp salt and lots of pepper. Cook for 7-8 mins, until the courgettes have shrunk a bit.
  3. Reduce the heat, cover, and simmer for 40 mins, stirring occasionally. The mixture should be soft and all the courgettes broken apart.
  4. Meanwhile, boil the potatoes for 15 mins, until soft. Drain, then mash with 20g butter, the milk, Parmesan, nutmeg, egg, and 1/2 tsp salt.
  5. Add the herbs to the courgette mixture, and then spoon into a 20x30cm baking dish.
  6. Top the courgette mixture with the mash. You could do this with a piping bag, to get an authentic cobbler look, or you could just spoon it over and smooth it down with the back of a fork.
  7. Melt 10g butter, and brush the top of the mash with this. Then bake for 30 mins, until bubbling and golden brown.
  8. Melt the remaining 30g butter, add the walnuts to it, then pour this over the cooked cobbler before serving. Enjoy with a bit salad.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette cobbler in bowl in front of salad and casserole



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