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Measurements
      Title: Zucchini Dill Puree
 Categories: Sauces, Syd's book
      Yield: 4 Servings
 
      1 md Zucchini
      1    Salt
    1/2 c  Buttermilk
      1 tb Fresh Dill
    1/4 ts Ground Nutmeg
  1 1/2 tb 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.


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