Carrots and Zucchini with Basil

Title:
Carrots and Zucchini with Basil

Yield:
4 Servings

Categories:
Seasonings,
Side
Dishes,
Vegetables




Ingredients:





     3 md Zucchini


     2 tb Butter


     2 tb Olive oil


     6    Young carrots


     3    Basil leaves; washed


          -- patted dry and chopped


          Salt and pepper; to taste





---------------------------------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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini