Kukuruz tastes exceptionally good to small children when it is served in a creamy sauce, as it is here.
Boil the clear soup, add the hominy, add the curd and bring everything to the boil. Swell at low temperature for 15 to 20 minutes. Rinse the zucchini, remove the skin, cut the ends into small pieces and dice the fruit. Sauté zucchini cubes in 1 tsp fat. Add milk and crème fraîche. Sauté for about 5 minutes until soft. Use a teaspoon to make dumplings from the corn porridge. Dip the spoon into cold water in between. Pour vegetable sauce into a deep dish, mix with remaining fat and fill in the dumplings.
You for 4 people 6 times the mass, using a little less fat and crème fraîche.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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