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Recipe Name: Carrots And Zucchini With Basil Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

3 Zucchini
2 Tablespoon(s) Butter
2 Tablespoon(s) Olive oil
6 Young carrots
3 Basil leaves, washed
patted dry and chopped
Salt and pepper, to taste
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

Nutrition (calculated from recipe ingredients)
Calories: 186
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 15.3mg
Sodium: 185.1mg
Potassium: 953.7mg
Carbohydrates: 15.6g
Fiber: 7.7g
Sugar: 6.6g
Protein: 5.8g

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