Pierre And Michel Troisgross Zucchini Chutney Recipes

PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY

Pierre and Michel Troisgros's Zucchini Chutney image

Provided by Patricia Wells

Time 1h15m

Yield Four servings

Number Of Ingredients 8

Ingredients

2 lemons
3 medium-size zucchini, peeled and cut into 1-inch cubes
2 medium-size onions, thinly sliced
1/2 cup dry white wine, such as Riesling
2 teaspoons sugar
24 whole black peppercorns, crushed
1 large, walnut-size nugget of fresh ginger, coarsely grated
Salt to taste

Steps:

Thoroughly peel the lemons, discarding all the peel and the white pith. Cut the lemons into thin slices and discard the seeds.
Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to medium and cook, covered, for one hour. Stir the mixture from time to time to make sure it does not burn. The chutney should have the consistency of a marmelade.
Serve as an accompaniment to grilled meats, fish or roast poultry. The chutney is also good served cold.

ZUCCHINI CHUTNEY

Zucchini Chutney image

There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.

Provided by Taste of Home

Time 1h5m

Yield about 3-1/2 cups.

Number Of Ingredients 12

Ingredients

2 pounds small zucchini
1 tart apple, peeled
1 medium onion
1 green pepper
1 garlic clove, minced
1-1/2 cups packed brown sugar
1 cup vinegar
1 jar (2 ounces) chopped pimientos, drained
1 tablespoon fresh gingerroot
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI CHUTNEY

Zucchini Chutney image

There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.

Provided by Allrecipes Member

Time 1h5m

Yield 14

Number Of Ingredients 12

Ingredients

2 pounds small zucchini
1 tart apple, peeled and cored
1 medium onion
1 green pepper
1 garlic clove, minced
1 ½ cups packed brown sugar
1 cup vinegar
1 (2 ounce) jar chopped pimientos, drained
1 tablespoon fresh ginger root
1 tablespoon Dijon mustard
¼ teaspoon crushed red pepper flakes
½ teaspoon salt

Steps:

Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. Bring to a boil. Reduce hat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 28.4 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0 g, Sodium 110.7 mg, Sugar 25.7 g

TROISGROS POTATOES GRATIN

Troisgros Potatoes Gratin image

Provided by Bryan Miller And Pierre Franey

Categories easy, quick, casseroles, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 medium-size Idaho or Washington potatoes, peeled and halved
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 garlic cloves, peeled
Salt to taste

Steps:

Slice each potato section into disks about a quarter-inch thick. Slice each disk in half widthwise. Do not wash.
In a saucepan over medium-high heat, combine milk, cream, garlic and salt. Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside.
Over medium heat, reduce milk mixture to about a cup. Discard garlic.
Arrange potatoes in individual gratin dishes. Evenly distribute milk mixture over them. Before serving, place under a broiler until potatoes are golden brown.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 919 milligrams, Sugar 9 grams

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