Steamed Courgettes and Carrots
Author: Maureen Clarke
Recipe type: Main Course
Cuisine: European
Serves: 4
- 4 medium-sized carrots (preferably mixed colours, yellow, orange, red etc)
- 4 medium-sized courgettes (yellow or green)
- Freshly ground black pepper
- Sea salt
- Basil pesto (see our recipe in this post)
- Wash and scrape courgettes and carrots. Use a vegetable peeler to produce fine ribbons.
- Steam the courgettes and carrots to retain their nutrition.
- Choose a medium sized pan and fill about 5-7 cm water and then fit in a steamer basket. Bring the water to the boil.
- Add the ribbons of carrots
- Steam for a few minutes then add courgettes.
- Steam for another 5 minutes until all veggies are al dente. Don’t overcook veggies!
- Remove carrots and courgettes from steamer and set aside.
- Season with salt and black pepper.
- Toss the veggies with the basil pesto sauce and serve immediately.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/09/03/cooks-note-courgettes-last-of-the-summer-veggies/
3.5.3208