Ribbons Of Zucchini And Carrot With A Brie Parsley... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
6 large carrots |
1 large red bell 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:
1. Heat Sunflower Oil in a heavy saucepan over med high.
2. Saute Green Pepper and Chiles until just tender.
3. Place the remaining ingredients in a food processor and blend well. Transfer mixture to the saucepan with Green Peppers and Chiles.
4. 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.
5. 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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