Zucchini Carrot Saute With Gorgonzola And Walnut Cream Sauce Recipe

Name: Zucchini Carrot Saute With Gorgonzola And Walnut Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 4 medium tender carrots, peeled and julienned; 5 small zucchini, julienned; 2 garlic cloves, crushed, with (optional for those who are allergic); 1 pinch salt; 1 tablespoon dry sherry; 2 tablespoons butter; 1/2 cup broken walnuts; 1/4 cup chopped fresh basil; 1 cup heavy cream; 6 ounces gorgonzola, crumbled; 1/8 teaspoon nutmeg; salt and pepper, to taste; grated parmesan cheese

Servings: persons

3 tablespoons extra virgin olive oil
4 medium tender carrots, peeled and julienned
5 small zucchini, julienned
2 garlic cloves, crushed, with (optional for those who are allergic)
1 pinch salt
1 tablespoon dry sherry
2 tablespoons butter
1/2 cup broken walnuts
1/4 cup chopped fresh basil
1 cup heavy cream
6 ounces gorgonzola, crumbled
1/8 teaspoon nutmeg
salt and pepper, to taste
grated parmesan cheese

1
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.
2
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.
3
Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
4
Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
5
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.
6
Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
7
Sprinkle with grated Parmesan cheese and serve immediately.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 4 medium tender carrots, peeled and julienned, 5 small zucchini, julienned, 2 garlic cloves, crushed, with (optional for those who are allergic), and more.

Yes, Zucchini Carrot Saute With Gorgonzola And Walnut Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Carrot Saute With Gorgonzola And Walnut Cream Sauce

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