1754. Carrot Courgette Julienne

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