Carrot-zucchini rolls

Ingredients for 2 servings:

• 1 large carrot(s)
• 1 m.-large zucchini
• little water
• 2 cloves garlic
• 40 g butter, approx.
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

decorative, simple, delicious

Make sure the carrot and zucchini are roughly the same thickness, otherwise the finished rolls won’t look even. Wash and peel the carrot, and use a vegetable peeler to cut it lengthwise into thin slices. Do the same with the zucchini, but don’t peel it for aesthetic reasons. Lay out the zucchini strips, season with salt and pepper, and roll up with a carrot strip on each one. Secure the roll with a toothpick. Sauté the rolls in a little water (this goes really quickly) until they still have a bit of bite. Finely chop the garlic and lightly brown it in the butter, being careful not to burn it. Place the rolls on the plates or a platter and let the garlic butter run down into the rolls from the top. This makes a decorative and delicious accompaniment to many dishes.