Recipe

Zucchini And Carrot Ribbon Salad With Brie Parsley Black Pepper Sauce Recipe

	Jimrug1 / All my dishes 4 months, 1 week ago 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. Prep:20m Cook:10m Servings:4	Jimrug1
	salads vegetablesalads vegetarian zucchini carrot sidedish vegetables

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Ingredients

6 large Zucchini

6 large Carrots

1 large Green Pepper, small dice

2 fresh Red Serrano Chiles, seeded and finely chopped

1 Tbls Sunflower Oil

8 oz Brie Cheese

2 Tbls Yoghurt or Crème Fraiche

1Tbls Lemon Juice

4 Tbls Milk

2 Tsp coarse ground Black Pepper

2 Tbls very finely chopped Parsley, plus extra to garnish

Directions

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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