| FRUIT VEGETABLES (8 of 11) |
Hospitality
and Catering |
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Courgette should be firm and crisp and not too large, should show no signs of softness or skin blemish, look for signs of decay.
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| Available May till August, this vegetable is approx 15-20 cms in length and green skin with a white/yellow flesh. |
| Courgettes are small baby marrows and are used for a number of dishes such as Ratatouille. |
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Wash well, can be cooked plain with the skin on or sliced and sauteed or deep fried.
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| Can be prepared provencale or portugaise styles. |
| Cook as for marrow. |
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