Prep 10 mins
Cook 10 mins
This recipe was located on the internet in cooking-french.com.
- 2 tablespoons olive oil
- 1 onion, sliced thin
- 1 garlic clove
- 1⁄2 red bell pepper, seeded, sliced thin
- 1 cup snow peas
- 1 medium zucchini, sliced thin
- 1⁄2 cup white wine
- 1⁄2 cup cream
- 1 dash salt, to taste
- 1 dash pepper, to taste
- In a large skillet, heat oil then add onion, garlic, red pepper, peas & zucchini, cooking & stirring frequently over low heat until veggies start to have a golden color, about 5 minutes.
- Add wine & continue cooking over low heat until wine has evaporated, about 5 minutes.
- Add cream, salt & pepper & stir for 1 minute more.
The flavors in this delightful veggie dish that made a nice lunch when paired with whole wheat couscous. Really enjoyed the background flavor from the wine could not get snow peas so used whole sugar peas which were just delicious cooked this way. Thanks so much for the post.
A yummy, easy to make and very adaptable side-dish which certainly allows for omissions and additions depending on what's readily available. I couldn't resist adding a leek (just love onion, garlic and leek together so always have leeks in the fridge) and (as a mushroom lover) I also added some mushrooms, and in step 3 added rosemary, sage and thyme. Loved that wine was already included (so there was no need to try to sneak it in). I used low-fat cream, which was fine. Thanks for sharing this delicious dish, Sydney. This is a side-dish which would match really well with most meat dishes, with other vegetarian dishes and with pasta or rice dishes. Made for Ali Baba's Babes for ZWT 5.
This was a lovely side dish for our French meal. I had no snow peas, so added a carrot instead. Otherwise, I followed the recipe exactly. Easy to make with great results. Served with Skillet Steak With Mushroom Sauce & mashed potatoes for a great dinner. Will definitely make this one again. Made for ZWT5 by a Hell's Kitchen Angel.