Creamy Rosemary Courgettes

INGREDIENTS

• 450g courgettes
  
• 1 Tbsp fresh rosemary
  
• 1 Tbsp Prenzel Rosemary Infused Rice Bran Oil
  
• 4 Tbsp sour cream
  
• 2 Tbsp chopped chives
  
• Freshly ground rock salt and black pepper

METHOD

Wash and trim courgettes and cut into 1 cm thick slices.

Drop into saucepan of boiling salted water for 10 minutes, drain and return to a hot pan with rosemary and olive oil for a few minutes.

Add sour cream and chives and freshly ground rock salt and black pepper.