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<blockquote data-quote="Annb" data-source="post: 2506052" data-attributes="member: 25851"><p>I cut the courgettes and onions into 1 cm cubes and fried them in olive oil. I didn't brown them, but softened them (about 5 minutes). Then I stirred in some ground turmeric, sweet paprika, celery salt and about 4 teaspoons of ready made Dijon mustard. I let them warm through thoroughly and added double cream, stirring to make a fairly thick sauce and then added lemon juice. Took irt off the heat as soon as the lemon was stirred in so as not to let it curdle the cream. Not too mustardy for me with the Dijon but could be made hotter with either more Dijon or a hotter mustard (eg English mustard) or mustard powder.</p></blockquote><p></p>
[QUOTE="Annb, post: 2506052, member: 25851"] I cut the courgettes and onions into 1 cm cubes and fried them in olive oil. I didn't brown them, but softened them (about 5 minutes). Then I stirred in some ground turmeric, sweet paprika, celery salt and about 4 teaspoons of ready made Dijon mustard. I let them warm through thoroughly and added double cream, stirring to make a fairly thick sauce and then added lemon juice. Took irt off the heat as soon as the lemon was stirred in so as not to let it curdle the cream. Not too mustardy for me with the Dijon but could be made hotter with either more Dijon or a hotter mustard (eg English mustard) or mustard powder. [/QUOTE]
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