Unicorn (Unicorn@Indenial.com)
Wed, 07 Apr 1999 16:53:50 -0400
Reader "Lfw143" says "It's not exactly a food funny....but I thought
you and your readers would enjoy it." I think so too.
Q: What do you call a diploma in cooking?
A: A spatula s degree.
Today's recipe calls for julienned vegetables, which makes them cook
faster and therefore preserves their fresh taste.
Zucchini and Carrots with Garlic and Herbs
1 Tbs (15 ml) olive oil
1/2 lb (250 g) carrots, shredded or cut into fine julienne strips
1/2 lb (250 g) zucchini (courgettes, vegetable marrow),
shredded or cut into fine julienne strips
1 tsp (5 ml) finely chopped garlic
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped fresh basil leaves
1 tsp (5 ml) finely chopped fresh oregano
Heat the olive oil in a large skillet over moderate heat. Add the
carrots, zucchini, and garlic and cook, stirring occasionally, for 5
minutes or until just tender. Season with salt and pepper, stir in
the fresh herbs, and serve immediately. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Thu Apr 08 1999 - 09:00:02 EDT