Carrots and zucchini with basil
Seasonings Carrots Zucchini Side dish Vegetables
Last updated 6/12/2012 1:12:32 AM. Recipe ID 40528. Report a problem with this recipe.
Title: Carrots and 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
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
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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