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| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
|
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
1083.0. "Carrot/Zucchini Dish" by DPDMAI::RESENDEP (following the yellow brick road...) Mon Mar 28 1988 13:17
This is an elegant side dish to serve for company.
Julienne of Zucchini and Carrots
Julienne 1/2 pound of carrots, peeled, and 1/4 pound zucchini, tops
removed. A julienne cut is about 2 - 3 inches long and 1/8 to 1/4
inch thick; sometimes called matchstick cut.
Arrange the carrots in a vegetable steamer, cover them with zucchini,
and steam over 1 inch of boiling salted water, covered, until just
crisp-tender. The size of the julienne determines the cooking time,
so I can't give you an exact time. But taste often and DO NOT
OVERCOOK!
Toss over heat with a mixture of 1/4 cup olive oil and 1/4 cup melted
butter. Season generously with seasoned salt. Serve warm.
| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1083.1 | Or sautee them... | MCIS2::CORMIER | | Mon Mar 28 1988 16:09 | 8 |
| I have made a similar dish, but I quick sauteed both the carrots
and zucchini in a small amount of olive oil untill crisp/tender.
The natural sugar in the carrots carmelizes and makes the entire
dish sweet. I have also added onions for extra flavor. Delicious
combinations!
Sarah
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