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Zuccini in mock cream sauce
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| Artist: |
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| Categories: |
Vegetarian |
| Yield: |
1 |
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Ingredients:
| 6
| small | Zuccini | | 2
| | Cloves Garlic, finely minced | | 1
| tbsp | Butter | | 1
| tbsp | Flour | | | Salt, Pepper | | | Grated Asiago or Romano | | | -cheese (optional) |
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Procedures:
| 1 | Grate the zuccini into a calendar (sp), and sprinkle with salt. | | 2 | Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes. | | 3 | After this period, squeeze the zuccini over the calendar, reserving all juices that drip out. | | 4 | Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes. | | 5 | While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work). | | 6 | Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together. | | 7 | After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce. | | 8 | Mix everything together now, and add pepper, and the optional cheese, if desired. | | 9 | This recipe is actually quick and easy, and absolutely delicious. | | 10 | I love rich french cooking, and this tastes like the zuccini is in a rich cream sauce, without a drop of cream (or butter, if i use crisco) this recipe comes from greg pongracz. |
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