It is rather universal recipe - according to it you can make any favourite vegetables in juicy carrot sauce. The dish can be served cold and hot as a garnish or as snack.
It is required to you
- For two portions:
- - on 100 g of zucchini, broccoli, a cauliflower;
- - 100 ml of a fresh carrot juice;
- - 50 ml of cream of 25% fat content;
- - 2 tablespoons of lemon juice;
- - 1 tablespoon of grated parmesan;
- - 1 stick of cinnamon;
- - 1 asterisk of an anisetree;
- - salt, black pepper, greens.
Instruction
1. Wash out one large carrot, peel it, cut with pieces and receive juice by means of the juice extractor. Pour the received juice in a deep frying pan or a stewpan, add an asterisk of an anisetree and a stick of cinnamon. Add salt and black pepper to the taste. Squeeze out fresh lemon juice. Uvarivayte on weak fire within 10 minutes.
2. Add to a stewpan/frying pan cream of 25% fat content, a grated cheese parmesan, carefully mix.
3. Further take any vegetables, for example, a cauliflower, broccoli and zucchini. Cut zucchini with circles, sort cabbage on inflorescences. It is possible to add also the Bulgarian multi-colored pepper, a Brussels sprout.
4. For a couple of minutes dip the prepared vegetables into boiled water then cast away on a colander and mix with juicy carrot sauce. Warm up vegetables with sauce on weak fire 2 minutes.
5. Ready vegetables in juicy carrot sauce can be served at once or to wait until they cool down - it will be equally tasty. Before giving strew a dish with the crushed fresh greens.