This is a typical European side dish, specific to the Francophone and Germanic regions. It is simply some shredded courgettes and carrots, sauteed until soft, then drenched in cream.
When I say simple, I mean simple. The seasoning is plain salt and pepper, but somehow next to a protein, it makes for a delicious rounded meal. Julienne refers to the technique of cutting the vegetables, but to save time we are just coarse grating them.
Ingredients:
3 courgettes
2 carrots
1 Tbsp butter
1/3 cup cream
salt and pepper
Method:
Peel and coarse grate the carrot. Coarsely grate the courgettes too.
Render the butter in a large saucepan and add the grated vegetables. Saute until they start to soften. Add the salt, pepper, and cream. Bring to just a light simmer and let cook about 3 minutes more.
Serve hot as a side dish to protein.
صحة و عافية
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