Zucchini and Carrot Ribbons With Brie Black Pepper and Parsley Recipes

Ingredients :

1 large green pepper, diced

1 tbsp sunflower oil

8 oz Brie cheese

2 tbsp crème fraîche or yogurt

1 tsp lemon juice

4 tbsp milk

2 tsp freshly ground black pepper

2 tbsp parsley, very finely chopped, plus extra to garnish

salt and pepper

6 large zucchini

6 large carrots

1. Sauté the green pepper in the sunflower oil until just tender.
2. Place the remaining ingredients, apart from the carrots and zucchini, in a food processor and blend well.
3. Place the mixture in a saucepan and add the green pepper.
4. Peel the zucchini.
5. Use a potato peeler to slice them into long, thin strips.
6. Do the same thing with the carrots.
7. Put the zucchini and carrots in separate saucepans, cover with just enough water to cover, then simmer for 3 minutes until barely cooked.
8. Heat the sauce and pour into a shallow vegetable dish.
9. Toss the zucchini and carrot strips together and arrange them in the sauce.
10. Garnish with a little finely chopped parsley.

This recipe produces a delicious vegetarian meal, or simply a new way of presenting colorful vegetables as an accompaniment to a main course.

Serves 4

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