Ribbons of Zucchini And Carrot with a Brie Parsley Black Pepper Sauce
From jimrug1 15 years ago
- 10 minutes to make
- Serves 4
This recipe makes for a delicious vegetarian meal or at least a new way of using colorful garden vegetables as a side dish to a main course. The brie- pepper sauce is awesome.
Ingredients
- 6 large zucchini shopping list
- 6 large carrots shopping list
- 1 large red bell pepper, small dice shopping list
- 2 fresh Red Serrano Chiles, seeded and finely chopped shopping list
- 1 Tbls sunflower oil shopping list
- 8 oz brie cheese shopping list
- 2 Tbls yoghurt or Crème Fraiche shopping list
- 1Tbls lemon juice shopping list
- 4 Tbls milk shopping list
- 2 Tsp coarse ground black pepper shopping list
- 2 Tbls very finely chopped parsley, plus extra to garnish shopping list
How to make it
- Heat Sunflower Oil in a heavy saucepan over med high.
- Saute Green Pepper and Chiles until just tender.
- Place the remaining ingredients in a food processor and blend well. Transfer mixture to the saucepan with Green Peppers and Chiles.
- Using a potato peeler or mandolin, slice Zucchini and Carrots lengthwise into very thin strips. Put each into separate saucepans with enough hot water to cover and simmer for 3 minutes or until barely cooked.
- Heat the Brie sauce until just bubbling and pour into a shallow vegetable serving dish. Toss the Zucchini and Carrot strips together and arrainge them in the sauce. Adjust Salt and Pepper. Garnish with extra Parsley. Serve immediately.
People Who Like This Dish 2
- tracydiziere Phoenix, AZ
- trigger MA
- lunasea Orlando, FL
- jimrug1 Peoria, IL
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" It was excellent "