| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 1 | Recipe | |
INGREDIENTS
| 3 1/2 | oz | Leeks |
| 7 | oz | Red Peppers |
| 8 | oz | Zuccini, small |
| 3 | T | Flour |
| 1 1/2 | oz | Butter |
| Salt | ||
| Pepper | ||
| 1/2 | c | Vegetable Broth |
| 1 1/2 | oz | Double Cream |
| 1 | Egg | |
| 1/2 | oz | Breadcrumbs |
INSTRUCTIONS
Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut into small stripes. 3.Wash zuccini and cut into 1/2 cm thick slices.Put 4 slices aside and cut the rest of the slices into thin strips. 4.Knead together 1 tablespoon flour and 1 tablespoon butter. 5.Saute the zuccini,leeks and peppers in 1/3 of the butter;season to taste;add the broth and the cream and bring to a boil;add the flourbutter -mix and stir until smooth. Simmer, uncovered, 3-4 minutes. 6.Salt and pepper the zuccini strips, roll in the rest of the flour. Roll in the beaten egg and than in the breadcrumbs. 7.Heat the leftover butter in a skillet and fry the zuccini, on mild heat, on both sides about 3-4 minutes. 8.Divide on plates and pour sauce over it,garnish with slices. 9.Serve with potatoes and tomatoe juice. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 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: 723
Calories From Fat: 380
Total Fat: 43.1g
Cholesterol: 278.7mg
Sodium: 1311.6mg
Potassium: 933.2mg
Carbohydrates: 68.1g
Fiber: 9g
Sugar: 13.4g
Protein: 17.5g