Carrots And Zucchini With Basil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Seasonings, Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | Zucchini | |
| 2 | T | Butter |
| 2 | T | Olive oil |
| 6 | Young carrots | |
| 3 | Basil leaves, washed | |
| patted dry and chopped | ||
| Salt and pepper, to taste | ||
| Tomato wedges | ||
| Whole basil sprigs |
INSTRUCTIONS
"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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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 15.3mg
Sodium: 185.1mg
Potassium: 953.7mg
Carbohydrates: 15.6g
Fiber: 7.7g
Sugar: 6.6g
Protein: 5.8g