Recipe Category: Vegetarian
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Ingredients
- Serving Size : 2
the sauce:
- 4 cloves
- 8 peppercorns
- 8 coriander seeds
- 1 cup half-and-half or a mixture of cream and milk
- 1 cinnamon stick – 2″ long
- 5 cilantro sprigs – chopped
- 5 mint leaves – chopped
- 6 basil leaves – chopped (cinnamon or anise basil if possible)
- 1 jalapeno pepper seeded and sliced into 6ths
the vegetables:
- 1/2 onion – thinly sliced
- 1 1/4 pound summer squash (zucchini – patty pan crookneck or a mixture) cut in pieces about
- 3 ears yellow corn (kernels cut from cobs)
- 1 lg tomato; peeled – seeded and chopped in 1/2-in pieces
- 1 tablespoon peanut or safflower oil
- salt
- 2 tablespoon cilantro leaves – chopped
Method
- THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno.
- Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.
- THE VEGETABLES: Heat the oil in a wide skillet and add the onion.
- Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt.
- Continue to saute over fairly high heat for about 5 minutes.
- The zucchini and onion may color slightly.
- Pour the steeped cream from the sauce instructions directly into the pan through a strainer.
- Add the tomato and simmer for several minutes.
- Simmer until the sauce has reduced and thickened a little and the zucchini is done.
- Season to taste with salt and serve garnished with chopped cilantro.
Full List of Vegetarian Recipes
Full List of Summer-Squash Recipes