Carrots & Zucchini With Basil Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Zucchini,
2 tbsp: Butter,
2 tbsp: Olive oil,
6: Young carrots,
3: Basil leaves, washed - patted dry and chopped
Salt and pepper, to taste
GARNISHES
Tomato wedges,
Whole basil sprigs,
Directions:
"The tiny bush basil leaves are a perfect size to sprinkle whole over
crunchy vegetables. Or chop whole sweet basil leaves, adding them
off the heat to retain color and flavor."
Wash zucchini and cut into 1/4" strips. Put zucchini strips in
colander; sprinkle with salt. Let stand 10 minutes to extract bitter
juices.
Meanwhile, melt butter in a heavy skillet. Add oil and heat. Rinse
zucchini under running cold water and thoroughly pat dry.
Peel carrots and cut into 1/4" strips. Add carrots to skillet; saute
6 to 7 minutes, stirring, over high heat, or until barely tender
crisp. Turn heat down to medium and add zucchini. Cook, stirring,
another 4 minutes. Remove from heat; stir in chopped fresh basil. Add
salt and pepper.
Spoon onto heated serving platter. Garnish with tomato wedges and
whole basil sprigs.
Yield: 4 to 6 servings.
From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 5. ISBN 0-88862-788-2.
Posted by Cathy Harned.
Source from luhu.jp
crunchy vegetables. Or chop whole sweet basil leaves, adding them
off the heat to retain color and flavor."
Wash zucchini and cut into 1/4" strips. Put zucchini strips in
colander; sprinkle with salt. Let stand 10 minutes to extract bitter
juices.
Meanwhile, melt butter in a heavy skillet. Add oil and heat. Rinse
zucchini under running cold water and thoroughly pat dry.
Peel carrots and cut into 1/4" strips. Add carrots to skillet; saute
6 to 7 minutes, stirring, over high heat, or until barely tender
crisp. Turn heat down to medium and add zucchini. Cook, stirring,
another 4 minutes. Remove from heat; stir in chopped fresh basil. Add
salt and pepper.
Spoon onto heated serving platter. Garnish with tomato wedges and
whole basil sprigs.
Yield: 4 to 6 servings.
From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 5. ISBN 0-88862-788-2.
Posted by Cathy Harned.
Source from luhu.jp