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  Recipe Home » Misc » Carrots & Zucchini With Basil
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  Carrots & Zucchini With Basil
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 156
Ingredients:
3 medium Zucchini
2 tbsp Butter
2 tbsp Olive oil
6 Young carrots
3 Basil leaves, washed - patted dry and chopped
Salt and pepper, to taste

MMMMMGARNISHES

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.
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