Zucchini in Cream and Tarragon (Courgettes Etuvees a La Creme) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Found on . Ingredients:
1/2 lb zucchini |
4 tablespoons butter |
salt and pepper |
2 tablespoons minced shallots or 2 tablespoons green onions |
1 teaspoon fresh minced tarragon (or 1/4 tsp. dried) |
1 cup heavy cream (may need more) |
2 tablespoons minced parsley |
1 teaspoon fresh minced tarragon (or 1/4 tsp. dried) |
Directions:
1. Wash the zucchini and cut into slices or desired shape.
2. Put the zucchini, butter, salt, pepper, shallots and tarragon in a covered casserole and cook in the microwave oven, stirring occasionally to redistribute the heat evenly, until the zucchini is almost tender (about 6-8 minutes).
3. Add enough cream to enrobe the zucchini, but not enough to drown it. (Cream may be thickened slightly with flour, if desired, but it should not be a thick sauce.).
4. Bring to a simmer. Sprinkle on the remaining tarragon and parsley.
|
|