Ingredients
Serves 3
| 3-4 | courgettes |
| 200 g | mangetout |
| 1-2 | cloves of garlic |
| 1 | onion |
| 1 tablespoonful of | oil |
| 1 packet of | Glocken-Beune Crispy Bacon (150 g) |
| 2-3 |
sprigs fresh or 1 tsp dried thyme |
| 3 tablespoons | double cream |
| 1-2 tsps | vegetable stock |
| Salt, white pepper |
Preparation
- Wash and trim the courgettes and cut into thin slices. Peel and chop the garlic and onion. Heat up the oil in a large frying pan.
- Halve the slices of bacon crosswise, and fry in the frying pan until crispy. Remove them from the pan. Cook the garlic and onion gently in the oil until translucent.
- Trim the mangetout, add them to the frying pan and stir-fry at a high temperature for 45 seconds.
- Add the courgettes and fry for 3–4 minutes, stirring frequently. Wash the thyme and pluck leaves from stem. Season the courgettes with salt, pepper and thyme. Add 200 ml water, the cream and the stock.
- Bring to the boil and simmer for 2–3 minutes before stirring in the bacon.
Arrange on plates and serve immediately with fresh baguette.