Creamy Zucchini with Carrots

This recipe was automatically translated from Romanian. View original here
Creamy Zucchini with Carrots

A delicious vegetable food or garnish is seasonal, sour cream gives it a very good taste. Do not tend to keep the zucchini until they become softer in the pan, it is good to be a little firmer and when serving they will be exactly as they should be. Otherwise you will get a kind of zucchini porridge with carrots, the recipe is simple but like any other attention to small details, which matters.

Ingredients

Carrots
2 pieces
Zucchini
1 piece
Sour cream
150 g
Garlic cloves
3 pieces
Salt and pepper
1 tsp
to taste
Sunflower oil
50 ml

Step by step

1

Wash, peel the carrots and zucchini, cut them into rounds (pumpkins, semicircles or quarters) of the appropriate thickness, about 2-3 mm.

Heat the oil in a pan.

2

Add the carrots first and cook for about 5 minutes, stirring 1-2 times in the meantime.

3

Then put the zucchini, stir and cook over high heat for another 5 minutes.

The vegetables must be cooked over a slightly higher heat so that they brown and do not leave the juice.

4

That's how it should be, a little brown, but even more crunchy pumpkins.

5

Now add the finely chopped garlic.

6

And sour cream, mix well and simmer for another 5-7 minutes.

7

Season with salt, pepper to taste and turn off the heat.

8

You are good immediately, hot, warm or even cold.

You can serve them as such, or with meat, rice, potatoes, buckwheat, etc.

Good appetite!

Quantity: 500 g (2 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 15 min
Publish date:

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