Zucchini Carrot Saute With Gorgonzola and Walnut Cream Sauce

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement