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Carrot and zucchini vegetables

updated

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 5 carrots
  • 2 m.-sized onion(s)
  • 4 garlic cloves
  • Salt and pepper, black
  • Oil or clarified butter
  • possibly sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

fried and with lots of garlic

Cut the zucchini and carrots, in equal parts, into long sticks. If you like onions, cut them into half-moon-shaped 16ths and sauté in the oil until lightly browned. Remove the onions from the pan and set aside. Sauté the carrots and zucchini vigorously in the fat. Press in the garlic and fry briefly. If you like, you can also add sugar and let it caramelize. Add the onions back to the pan and season with salt and pepper. Without clarified butter, the side dish is vegan. Tip: If you don’t like onions, it works just fine without.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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