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
- Pre-heat the oven to 200C/gas 6.
- 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.
- Reduce the heat, cover, and simmer for 40 mins, stirring occasionally. The mixture should be soft and all the courgettes broken apart.
- 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.
- Add the herbs to the courgette mixture, and then spoon into a 20x30cm baking dish.
- 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.
- Melt 10g butter, and brush the top of the mash with this. Then bake for 30 mins, until bubbling and golden brown.
- 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 :)
