Carrots & zucchini with basil
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Carrots & zucchini with basil
  Seasonings    Carrots    Zucchini    Side dish    Vegetables  
Last updated 6/12/2012 12:46:46 AM. Recipe ID 7193. Report a problem with this recipe.
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      Title: Carrots & zucchini with basil
 Categories: Seasonings, Side dish, Vegetables
      Yield: 4 Servings
 
      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

MMMMM-------------------------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.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 5. ISBN 0-88862-788-2.
  Posted by Cathy Harned.
 




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Recipe ID 7193 (Apr 03, 2005)

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