Courgette purée

Courgette purée



  • 2 potatoes
  • 3 courgettes
  • 1 leek
  • 1 onion
  • 2 cloves of garlic
  • 100g / 3 ½ oz of grated cheese
  • 2 tablespoons of EVOO Picual
  • 1 bay leaf
  • Salt
  • 250 ml / 8 ½ oz of water


Chop the potato, onion, garlic and courgettes. Pour 2 spoonfuls of EVOO into a pot and heat on high. Fry the onion and garlic for 2-3 minutes together with the bay leaf. Add the courgette, the potato and the salt. Add 250 ml / 8 ½ oz of water. Let it boil for 15 minutes. Beat everything. Add cheese to the beaten mixture. Heat for 2-3 minutes to melt the cheese.

Use of the Picual: We choose the Picual because of its great stability, which makes it ideal for frying. Of our three EVOOs, it is the one with the highest level of polyphenols. The stability of an EVOO depends on the polyphenols. In addition, its green leaf, tomato and citrus aromas add nuances to our courgettes cream.

Carmen's recipe

Courgette purée
4.9 (34 Votes)
Rate it!