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Creamed courgettes with curried banana rice

Category:	Vegetarian
Difficulty/Costs:	medium / medium
Number of people:	12
Ingredients:	6 medium bananas Approximately 2 kg small zucchini 6 cups brown rice 3 onions 750 ml cream 6 cups vegetable broth Instant 6 tablespoons oil 3 tablespoons curry powder 1 ½ lemon 6 egg yolks 3 tablespoons pine nuts 150ml dry white wine 3 bay leaves 3 tablespoons butter Freshly ground pepper Seasoned Salt

Preparation:

First peel the onions, then cut into small cubes and sauté in 6 tbsp. oil. Next add the rice, the bay leaves and the vegetable broth. Cover and simmer over low temperature.

Then add the wine and soak for another 10 minutes. Season with curry, pepper and herb salt.

Now peel the bananas and cut into thick slices of 1 cm. Fry briefly in butter before you add the pine nuts and bananas to the rice.

While the rice is cooking, wash the zucchini and cut into small slices, then sauté in the remaining oil.

Add the cream and simmer for another 10 minutes. Season with pepper and herb salt. Squeeze the lemons and add the juice to the zucchini.

Right at the end put the egg yolk on top.