Let's boil pattypan squash

Patisony
Photo: Alexander van Loon – CC BY-SA 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking pattypan squash rinse under cold water.

BOILING:

Pattypan squash put a small amount of cold water, if we want this to their taste and aroma passed into broth (eg. Cooking soup). If we cook pattypan squash as a separate dish, throw them into boiling water - thanks to retain most of their juices. Pattypan squash fully cook for 15-20 minutes. Cut pattypan squash cook for 10 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To see if patisony are already cooked, you can stick a fork or a knife. If it falls softly, they are ready.

ONCE BOILED:

After cooking, drain off pattypan squash. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

Serve sprinkled with dill and topped with melted butter.

Bon appétit!