Instructions: Heat a medium sized saucepan of water to boiling. Scrub courgette, trim, and cut crosswise in half. Cut each half into 8 wedges. Salt boiling water. Add courgette and boil just until tender, about 4 minutes. Drain well. Process courgette, buttermilk, dill and nutmeg in blender until smooth. Thin the sauce with enough broth to make it pourable. Season to taste with salt and pepper. Serve warm with poached fish or steamed vegetables.

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