2 fluid ounces olive oil
1.2 fluid ounces honey
1 radicchio zucchini, quartered
1 teaspoon dijon mustard
1 quart chicken bouillon
12 fluid ounces chile marinara pepper
In a medium saucepan, brown zucchini in olive oil. Drain the zucchini, slice and scoop the pieces to form a squash. Add honey, alternate with 1 teaspoons mustard and bread flour. Simmer for 20 minutes or until zucchini is soft and crisp. Remove from heat.
In a saucepan, heat tomato paste with celery seed mix, stirring occasionally, until a thick paste is formed about 3 minutes. Stir in milk and vinegar.
Add flour, cook about 15 minutes or until a moist floured surface appears. Turn heat off; whisk remaining 1/2 teaspoon mustard and bread flour into sauce and pour over zucchini.
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