Recipe - Zucchini Dill Puree

1 md Zucchini
1 Salt
One half cup Buttermilk
1 tablespoon Fresh Dill
One fourth teaspoon Ground Nutmeg
1 One half tablespoon Chicken Broth
1 Fresh Ground Pepper

Heat a medium sized saucepan of water to boiling. Scrub zucchini, trim, and
cut crosswise in half. Cut each half into 8 wedges. Salt boiling water. Add
zucchini and boil just until tender, about 4 minutes. Drain well. Process
zucchini, buttermilk, dill and nutmeg in blender until smooth. Thin the
sauce with enough broth to make it pourable. Season to taste with salt and
pepper. Serve warm with poached fish or steamed vegetables. From: Syd's
Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip