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Zucchini Carrot Saute With Gorgonzola and Walnut Cream Sauce Recipe

May 30th, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsextra virgin olive oil
  2. 4medium tendercarrots, peeled and julienned
  3. 5smallzucchini, julienned
  4. 2garlic cloves, crushed, with(optional for those who are allergic)
  5. 1pinchsalt
  6. 1tablespoondry sherry
  7. 2tablespoonsbutter
  8. 1/2cup brokenwalnuts
  9. 1/4cup choppedfresh basil
  10. 1cupheavy cream
  11. 6ouncesgorgonzola, crumbled
  12. 1/8teaspoonnutmeg
  13. salt and pepper, to taste
  14. gratedparmesan cheese

DIRECTIONS

  1. In a saute pan over medium heat, saute the carrots in oil, stirring occasionally, for 3 minutes, then cover and let simmer for an additional 3 minutes.
  2. Increase the temperature to high and add the zucchini, crushed garlic, and sherry and saute, stirring, for about 4 to 5 minutes until vegetables are crisp-tender.
  3. Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
  4. Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
  5. Over medium high heat in a saute pan, heat the cream until steaming, then stir in the Gorgonzola cheese until it melts; add the nutmeg, salt, pepper, and the walnut basil mixture.
  6. Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
  7. Sprinkle with grated Parmesan cheese and serve immediately.

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