3 medium zucchini
2 tbsp butter
2 tbsp olive oil
6 young carrots
3 basil leaves, washed - patted dry and c
1 salt and pepper, to taste
GARNISHES
1 tomato wedges
1 whole basil sprigs
Directions
"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.
Servings: 4 servings
Carrots & Zucchini With Basil Recipe brought to you by Recipe Ideas
Categories: Vegetable; Zucchini
The History of Recipes
We can follow the history of written recipes far back into the far past, in truth as far as the Egyptians, and maybe even further. Having said that, sadly, these early cook books were just very simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times were skilled in the use of many different spices and herbs, including many that are still in use today such as basil, rue and dill. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices such as basil and coriander. These new foods and spices caused a torrent in publications on food, many of which are now in private collections. The arrival of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Carrots & Zucchini With Basil recipe.
