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  Added: Dec 10, 2007  •  Visited (490)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Zucchini In Cream And Tarragon
(Courgettes Etuvees A La Creme)
What You Need:
  • ½ pounds zucchini
  • 4 tablespoons butter
  • Salt and pepper to taste
  • 2 tablespoons minced shallots or green onions
  • 1 teaspoon fresh minced tarragon (or ¼ teaspoon dried)
  • 1 cup or more heavy cream
  • 2 tablespoons minced parsley

  • How To Cook:
    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 to 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 minced tarragon and the parsley.

    NOTE:
        Evaporated milk may be used in place of the heavy cream, if desired. The size and maturity of the zucchini will effect the cooking time. Take care not to overcook, as zucchini should be tender-firm, never mushy, and there will be some residual cooking.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Vegetables » Zucchini
    Main Ingredient » Dairy » Cream
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Side Dishes

     





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