Milk-Braised Zucchini

serves 4

2 tablespoons (1 ounce) butter

 1 tablespoon (10 grams) flour

 24 ounces zucchini (about 6 medium ones), trimmed and cut into 1/2-inch coins

 1 1/4 cups (312 ml) millk

 Sea salt and freshly ground black pepper, to taste

 Generous pinch of freshly grated nutmeg


Melt the butter in a heavy-bottomed 4-quart pot over medium heat. Add the flour, and cooking stirring with a wooden spoon until the mixture starts to foam and turns golden. Stir in the zucchini, making sure all the pieces are well-coated. Stir in the milk, and add the salt, pepper and nutmeg.


Bring to a boil, then reduce heat to lowest setting and cover pot with a lid. Cook for 25 to 30 minutes, until the zucchini is extremely tender when pierced with the tip of a fork. Don't worry if the sauce looks curdled or broken—just stir it together a few times and will come together into a velvety texture. Let the zucchini sit in the pot, uncovered, for 5 to 10 minutes so the sauce can thicken further, before serving.