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.

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Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    Sounds wonderful Jim those Red Serrano Chiles, are terrific. This recipe would be a great one to use my peppers with.
    Five forks from me
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  • rosemaryblue 11 years ago
    Awesome! So creative.
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  • wynnebaer 11 years ago
    Sounds wonderful...:)
    Was this review helpful? Yes Flag

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