Caramelized Summer Zucchini Purée
(courtesy of chef Nicholas Hagman, Graeagle Meadows Restaurant in Graeagle. Serves 4-6)

5 zucchini, shredded
1 yellow onion, diced
2 tablespoons olive oil
¼ cup butter
1 teaspoon yellow curry powder
Salt and pepper, to taste

In a large Dutch oven over medium-high heat, add oil, onion, and zucchini. Cook slowly, until the onion and zucchini reach a golden color. Add butter, curry, salt, and pepper, and cook about 5 more minutes. Transfer mixture into food processor and purée until smooth. Place mixture back in Dutch oven and continue to cook until it reaches desired consistency. The longer it cooks, the drier it will become.

Graeagle Meadows Restaurant
6934 Hwy. 89, Graeagle • 530-836-2348 •




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