Sauteed & Grilled Zucchini with Carrots, Pea Sprouts & Balsamic Reduction - Recipe Finder
Sauteed & Grilled Zucchini with Carrots, Pea Sprouts & Balsamic Reduction
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Top Chef, Season 10, Episode 1
Ingredients
- 1/2 cup pea sprouts
- 1 whole zucchini
- 4 small rainbow carrots, peeled and sliced
- 1/2 cup spring peas
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper, to taste
- Thyme, as needed
- Butter, as needed
- Olive oil, as needed
Directions
1.) Reduce balsamic vinegar to 1 teaspoon.
2.) Thinly slice zucchini to 1/8 inch slices.
3.) Take half of the slices, and grill on each side.
4.) Julienne the remaining zucchini, and sauté.
5.) Take the pea sprouts, and mix them in a dressing of the olive oil and vinegar. Add salt, pepper, and thyme to taste.
6.) Blanch rainbow carrots. Sauté in butter.
7.) Blanch spring peas, and puree in blender with olive oil, and salt and pepper.
Plating:
Place grilled zucchini on plate, and top with julienned zucchini. Then add pea sprigs, carrots, and pea puree oil.
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