Carrots With Goronzola Cheese Recipes

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ZUCCHINI CARROT SAUTE WITH GORGONZOLA AND WALNUT CREAM SAUCE



Zucchini Carrot Saute With Gorgonzola and Walnut Cream Sauce image

This is a dish I came up with when I wanted something sorta like pasta, but veggie instead. :) It's not, um, well, lowfat... but hey, balance in your diet is the key, right? Other nuts can be substituted for walnuts - pecans or pistachios are also tasty! This dish by itself is a rich, lower carb plate, but it's also very good over pasta.

Provided by Julesong

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
4 medium tender carrots, peeled and julienned
5 small zucchini, julienned
2 garlic cloves, crushed, with (optional for those who are allergic)
1 pinch salt
1 tablespoon dry sherry
2 tablespoons butter
1/2 cup broken walnuts
1/4 cup chopped fresh basil
1 cup heavy cream
6 ounces gorgonzola, crumbled
1/8 teaspoon nutmeg
salt and pepper, to taste
grated parmesan cheese

Steps:

  • In a saute pan over medium heat, saute the carrots in oil, stirring occasionally, for 3 minutes, then cover and let simmer for an additional 3 minutes.
  • Increase the temperature to high and add the zucchini, crushed garlic, and sherry and saute, stirring, for about 4 to 5 minutes until vegetables are crisp-tender.
  • Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
  • Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
  • Over medium high heat in a saute pan, heat the cream until steaming, then stir in the Gorgonzola cheese until it melts; add the nutmeg, salt, pepper, and the walnut basil mixture.
  • Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
  • Sprinkle with grated Parmesan cheese and serve immediately.

Nutrition Facts : Calories 648.1, Fat 60.4, SaturatedFat 27.8, Cholesterol 128.7, Sodium 761.3, Carbohydrate 15.8, Fiber 4.2, Sugar 7.3, Protein 15.2

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