INGREDIENTS

INSTRUCTIONS

Cut the tops off the rolls to form lids. Using your fingers, pull out
the crumb in each roll and lid to leave a hollow shell. Smear the
insides generously with softened butter and set aside.  Heat the oil in
a saucepan and add the shallots or onion. Stir and  cook for a couple
of minutes. Add the garlic and turmeric and stir  again. Cook over a
gentle heat until the shallots are tender without  letting them brown.
Add the flour and stir for a few seconds.  Gradually stir in the milk.
Bring to the boil and add the bay leaves  and pepper. Simmer gently
until the sauce is thick. Season to taste.  Preheat the oven to
180C/350F/gas 4.  Fifteen minutes before serving, put a pan of water on
to boil. Put the  buns, with their lids on, in the oven. Reheat the
sauce. If the  courgettes are very small and tender cook them whole;
otherwise,  quarter lengthways. Drop the courgettes into boiling water
and cook  for 2-3 minutes until just tender. Drain thoroughly.  Place
the buns on plates and fill with sauce. Arrange the courgettes  in the
buns with their tips hanging out. Drizzle a little olive oil  over each
then top with the lid and drizzle over a little more oil.  Serve
immediately.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 604
Calories From Fat: 216
Total Fat: 24.5g
Cholesterol: 26.9mg
Sodium: 154.1mg
Potassium: 1742.9mg
Carbohydrates: 91.5g
Fiber: 16.8g
Sugar: 40.3g
Protein: 13.5g