The simple flavor of the raw grated zucchini is pepped up with the paprika and raspberry puree. This recipe does taste as lovely as it looks.
Serving Size: 2
Ingredients:
- 1 large or 2 medium zucchini, grated
- 4 pieces chives, sniped finely
- 1/4 tsp. nutmeg
- for the puree
- 2 tbs. paprika puree
- 2 tbs. raspberry puree or sauce
- 2 tbs. olive oil
- 2 tbs. rice wine vinegar
Directions:
- Grate the zucchini into a colander.
- Sprinkle it with salt and allow the liquids to drain out for 1/2 an hour.
- Squeeze out any remaining liquid and rise well with cold water.
- Once again, squeeze out any excess liquid.
- Sprinkle with nutmeg and some of the chopped chives. (Hold enough chives aside to use for garnishing.
- Place in a round form and allow to sit in the refrigerator until needed.
- Meanwhile, puree the ingredients for the paprika raspberry puree together in a blender.
- Place 2 or 3 tablespoons of puree on a plate, set the zucchini round in the middle.
- Garnish with the chives and serve.
Notes:
If you don’t have raspberry puree, any berry puree or sauce would be a fine alternative.
on Sep 11th, 2007 at 1:11 am
This looks amazing–thanks for sharing! I cannot wait to try it!
Courtney
on Sep 14th, 2007 at 4:19 pm
Chris, you are so inventive. this looks delicious. so chic! I can’t wait to make this one. I’ve been admiring your recipes from afar lately. sorry i haven’t dropped a note. very busy on my end. but i have been reading
hope you’re soaking up the last bit of summer!
on Jan 24th, 2008 at 6:04 pm
What a wonderfully creative recipe! I’ve been scouring the internet for some fancy-vegetarian dishes for a dinner party I’m throwing soon. This will be our first course!! Thank you!