A very tasty side dish with courgettes and carrots in a sauce with fresh basil, Parmesan and mozzarella cheese. Goes well with almost everything.
2 people made this
200ml chicken stock
2 garlic cloves, minced
1 pinch cayenne pepper
2 small carrots, julienned
4 medium courgettes, julienned
1 teaspoon cornflour
20g grated Parmesan cheese
a few leaves fresh basil, finely chopped
30g grated mozzarella cheese
Method Prep:10min › Cook:20min › Ready in:30min
In a saucepan bring chicken stock with garlic and cayenne to the boil and cook uncovered until reduced to 2/3. Add carrots, cover, reduce the heat and simmer for 4 to 5 minutes until tender but firm to the bite. Add courgette and cook for another 8 to 10 minutes or until tender. Drain and put vegetables back into the pan.
In a small bowl whisk together cornflour and milk. Pour over the vegetables and mix well. Bring to the boil and cook stirring constantly until thickened. Add Parmesan and basil and stir well. Sprinkle mozzarella on top and serve.