Lacto: zuccini in mock cream sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Lacto: zuccini in mock cream sauce
  Vegetarian    Creams    Sauces  
Last updated 6/12/2012 1:21:36 AM. Recipe ID 53878. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Lacto: zuccini in mock cream sauce
 Categories: None, Vegetarian
      Yield: 1 Servings
 
      6 sm Zuccini
      2    Cloves Garlic, finely minced
      1 tb Butter
      1 tb Flour
           Salt, Pepper
           Grated Asiago or Romano
           -cheese (optional)
 
  Grate the zuccini into a calendar (sp), and sprinkle with salt. Place
  the calendar over a pan, to collect the zuccini juices, and let sit
  for 30-60 minutes. After this period, squeeze the zuccini over the
  calendar, reserving all juices that drip out.
  
  Heat some butter, olive oil, or peanut oil in a frying pan, and saute
  the zuccini and garlic for 2-3 minutes. While this is occuring, take
  the zuccini juices, and heat to near the boiling point (this step is
  critical, if the juices are not hot, this will not work).
  
  Make a well in the center of the zuccini, and heat the butter/crisco
  for a few seconds, then add the flour to the well, and stir the flour
  and butter/crisco together. After 1 more minute, add the hot zuccini
  juices, and stir for 30 seconds - you will get a thick sauce.
  
  Mix everything together now, and add pepper, and the optional cheese,
  if desired.
  
  This recipe is actually quick and easy, and absolutely delicious. I
  love rich french cooking, and this tastes like the zuccini is in a
  rich cream sauce, without a drop of cream (or butter, if I use crisco)
  
  This recipe comes from Greg Pongracz.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 53878 (Apr 03, 2005)

[an error occurred while processing this directive]