Courgette with almond bechamel
I like trying different ways to eat our veggies at home, so this time I thought in a quick, simple and delicious recipe suitable for lunch and dinner.
So this recipe is good for your inmune system, is charged with vitamin E (from almonds) which enhances the production of B-cells, the immune cells that produce antibodies that destroy bacteria.
Plus the garlic helps kill bacteria and viruses. Additionally the king prawns (shellfish) are rich in zinc, this valuable mineral increases the production of white blood cells that fight infection and helps them fight more aggressively. It also increases killer cells that fight against cancer and helps white cells release more antibodies.
This recipe is a good way to boost your inmune system!
- 1 onion chopped.
- 2 garlic cloves chopped.
- 1/2 cup almond flour.
- 1 cup of almond milk, warming up in another saucepan with pinch of salt.
- 1 TBSP tapioca starch.
- 2 Courgette Spaghetti 300g (organic).*
- 150g raw king prawns, from sustainable sources.
- salt (pinch).
- Pepper (to taste).
- Nutmeg (to taste).
- In a large saucepan gently cook the onion in oil until soft and translucent. Then add the chopped garlic and cook for a further 1-2 minutes.
- Add flour and tapioca starch, whisk to combine, heating for 1 minute until we get a frothy white roux. Do not let the roux discolour.
- Take the saucepan off heat, add hot milk and whisk until flour is dissolved and is not clumpy.
- Return to heat and continue stirring until sauce is thick and bubble, about 2 minutes.
- Season and reserve.
- Heat a teaspoon of oil in a frying pan on a medium heat, add the prawns and cook until they turn pink. Add the bechamel, stir briefly and remove from the heat.
- Cook the courgette spaghetti following the package instructions.
- Stir the courgette in the bechamel sauce and serve.
* I bought the courgette spaghetti but you can make it by yourself using a julienne peeler or spiralizer. Cover the spaghetti with boiling water for 3 minutes and drain.