Side Pannel
Carrots and Zucchini with Basil
Carrots and Zucchini with Basil
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes
Ingredients List
- 3 md Zucchini
- 2 tb Butter
- 2 tb Olive oil
- 6 Young carrots
- 3 Basil leaves; washed
- -- patted dry and chopped
- Salt and pepper; to taste
Directions
GARNISHES
Tomato wedges
Whole basil sprigs
"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.
Tomato wedges
Whole basil sprigs
"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.
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