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Receta Carrots And Zucchini With Basil

by Global Cookbook

Ingredientes

3 med Zucchini 2 Tbsp. Butter 2 Tbsp. Extra virgin olive oil

6 x Young carrots 3 x Basil leaves, washed patted dry and minced Salt and pepper, to taste Tomato wedges Whole basil sprigs

Direcciones

1. "The tiny bush basil leaves are a perfect size to sprinkle whole over crunchy vegetables. Or possibly chop whole sweet basil leaves, adding them off the heat to retain color and flavor."
2. Wash zucchini and cut into 1/4" strips. Put zucchini strips in colander; sprinkle with salt. Let stand 10 min to extract bitter juices.
3. Meanwhile, heat butter in a heavy skillet. Add in oil and heat. Rinse zucchini under running cool water and thoroughly pat dry.
4. Peel carrots and cut into 1/4" strips. Add in carrots to skillet; saute/fry 6 to 7 min, stirring, over high heat, or possibly till barely tender crisp. Turn heat down to medium and add in zucchini. Cook, stirring, another 4 min. Remove from heat; stir in minced fresh basil. Add in salt and pepper.
5. Spoon onto heated serving platter. Garnish with tomato wedges and whole basil sprigs.
6. Yield: 4 to 6 servings.

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