| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Seasonings, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Tomato wedges |
|
|
Whole basil sprigs |
INSTRUCTIONS
GARNISHES
"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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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