| Carrots & Zucchini With Basil
3 medium zucchini
2 tablespoons of butter
2 tablespoons of Olive oil
6 young carrots
3 Basil leaves; washed, patted dry and chopped
Salt and pepper; to taste |
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Garnishes:
Tomato wedges
Whole basil sprigs
"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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