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Carrots and Zucchini




Source of Recipe


my own invention






Recipe Introduction


Try to match the herbs to what you are eating. 2 different types is good ones I have used include basil and oregano or thyme with red meat, dill and tarragon or chervil with fish, chives or parsely in any case, marjoram with lamb etc.





List of Ingredients



• 2 medium zuccini
  
• 4 medium carrots
  
• water
  
• salt
  
• butter
  
• dried herbs (a sprinkle)
  






Instructions



1. Bring a small saucepan of water, well salted to the boil.
   
2. Slice carrots and blanch in boiling water for about 5 minutes until just tender but not even a bit mushy.
   
3. Drain. Add butter to pan (about 3 tbs or more as needed. Slice zucchini and toss in hot butter adding lots of salt and pepper.
   
4. Sprinkle with dried herbs and add in carrots. Toss well and let cook until zucchini is tender (once again not overdone)
   
5. Serve with main meal
   






Final Comments


You could use other veg (eg carrot and cauliflower or broccoli or zucchini and capsicum - but do not blanch the capsicum)