CARROTS AND ZUCCHINI
3 tbsp butter
3 garlic cloves, minced
5 medium carrots, peeled and thinly sliced
4 or 5 zucchini, sliced
1/4 tsp rosemary
salt and pepper to taste
1 tbsp water
1 tbsp drained cocktail capers
Melt butter in frying pan over medium heat. Lightly saut garlic. Add carrots and cook 2 minutes. Stir in zucchini, rosemary, salt and pepper. Cook until zucchini is heated through, then add 1 tablespoon of water and cover the pan. Cook over medium heat until carrots are tender, stirring occasionally. Do not overcook. Stir in capers and serve.
You might substitute the water for white wine and add 1 tb olive oil for a perfect flavor.
3 tbsp butter
3 garlic cloves, minced
5 medium carrots, peeled and thinly sliced
4 or 5 zucchini, sliced
1/4 tsp rosemary
salt and pepper to taste
1 tbsp water
1 tbsp drained cocktail capers
Melt butter in frying pan over medium heat. Lightly saut garlic. Add carrots and cook 2 minutes. Stir in zucchini, rosemary, salt and pepper. Cook until zucchini is heated through, then add 1 tablespoon of water and cover the pan. Cook over medium heat until carrots are tender, stirring occasionally. Do not overcook. Stir in capers and serve.
You might substitute the water for white wine and add 1 tb olive oil for a perfect flavor.
MsgID: 3110893
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes (38)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes (38)
Board: Daily Recipe Swap at Recipelink.com
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