I have just purchased some patty pans from France, my limited French allowed me to understand how to grow them, please any good ideas on cooking them.
I'm growing them for the first time this year too. My understanding is that you treat them just like courgettes ie slice & fry or steam. Looking forward to seeing what they taste like.
I'm growing them for the first time this year, so I will be watching for cooking tips too.
cj :)
As said treat them like courgettes, we love them quartered & sauteed with some garlic!
Yup, treat them like courgettes. They are lovely roasted whole - nice on the barby brushed with lovely olive oil. I also let some go a little bigger and then stuff them - treating them the same as the round courgettes. They are so cute - when tiny, left whole in stews. ;D
They are beautiful raw. Slice them very thinly (almost transparent). Stir into a dressing of lemon juice & olive oil, salt & pepper (herbs if you wish). Lovely!
:)
ohoooooooo lovely recipes,
I love the yellow ones in curries, they keep there shape and look pretty! /shades x
Treat them as courgettes as everyone has said, you will notice there is a difference in the density of the flesh as the courgette has a higher water content.
I find they hold there shape better.
A good point to remember,keep picking them, even if you chuck em, the plant will stop producing if any are left to mature.
XX Jeannine
And large patty pans don't taste as good as large courgettes. (They are often a bit drier.) OK for chutney, though.
here's the thing: the fruits themselves grow BIG we had some about 10" across.
Pick them when they're babies
they're lovely steamed
non-baby sized ones don't roast like other squash do (wetter than squash) and can be bitter
they have simmilar - yet less intensive - intestinal properties to Jerusalem artichokes (on OH anyway...)