Recipe by Julesong
This is a dish I came up with when I wanted something sorta like pasta, but veggie instead. :) It's not, um, well, lowfat... but hey, balance in your diet is the key, right? Other nuts can be substituted for walnuts - pecans or pistachios are also tasty! This dish by itself is a rich, lower carb plate, but it's also very good over pasta.
Top Review by MrsK
TEN stars! This is SOOOOO good! My husband and I couldn't stop eating! We were left with lots of (DELICIOUS) sauce, but I thought I could do one of either next time: add some cornstarch or add a couple of beaten eggs and bake it. Thanks for sharing such a wonderful recipe--and quite simple too!
- 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
Directions See How It's Made
- 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.
- 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.
- Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
- Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
- 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.
- Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
- Sprinkle with grated Parmesan cheese and serve immediately.