Lacto: Zuccini In Mock Cream Sauce
Description
This French sauce features Zuccini, Garlic, finely minced, Butter, Flour. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and
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sprinkle with salt.
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Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes.
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After this period, squeeze the zuccini over the calendar, reserving all juices that drip out.
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Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes.
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While this is occuring, take the zuccini juices, and
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heat to near the boiling point (this step is critical, if the juices are not hot, this will not work).
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Make a well in the center of the zuccini, and
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heat the butter/crisco for a few seconds, then
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add the flour to the well, and
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stir the flour and butter/crisco together.
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After 1 more minute,
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add the hot zuccini juices, and
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stir for 30 seconds - you will get a thick sauce.
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Mix everything together now, and add pepper, and the optional cheese, if desired.
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cream sauce, without a drop of
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cream (or butter, if I use crisco) This recipe comes from Greg Pongracz
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 42.8kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.9g10%
- Cholesterol 8.1mg3%
- Sodium 24.4mg2%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, butter, cream, finely, flour, french, frying, garlic, lacto, minced, mock, sauce, sautéing, title, vegetarian, zuccini
