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Zucchini and Carrot Ribbons with Brie


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  • 1 green pepper, diced
  • 6 tablespoons sunflower oil
  • 8 ounces brie cheese
  • 2 tablespoons creme fraiche, or yogurt
  • 1 teaspoon lemon juice
  • 4 tablespoons milk
  • 2 teaspoons fresh ground black pepper
  • 2 tablespoons parsley, finely chopped
  • salt
  • pepper
  • 6 carrots
  • 6 zucchini


Servings 4


Step 1

Saute the green pepper in sunflower oil until just tender. Place remaining ingredients apart from carrots and zucchini, in a food processor and blend well. Place the mixture in saucepan and add the green pepper to the pan. Peel carrots. Use a potato peeler to slice into long thin strips. Put the carrots and zucchini in separate saucepans. Add enough water to cover, then simmer 3 minutes until barely cooked. Heat the sauce and pour into a shallow vegetable dish. Toss the carrot and zucchini strips together and arrange them in the sauce. Garnish with parsley


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