Zucchini Carrot Saute With Gorgonzola And Walnut Cream Sauce Recipes

ZUCCHINI CARROT SAUTE WITH GORGONZOLA AND WALNUT CREAM SAUCE

Steps:

• 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.
• 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.
• Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
• Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
• 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.
• Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
• Sprinkle with grated Parmesan cheese and serve immediately.

ZUCCHINI CARROT SAUTE

Steps:

• Slice zucchini.
• Peel and grate carrots.
• Peel and slice onion.
• Put olive oil and sliced onions into skillet, cover and cook over medium heat until onions are tender.
• Add grated carrots, sliced zucchini, salt and pepper.
• Cover and continue to cook until all vegetables are soft.
• 15-20 minutes.
• Serve as a side dish.