Zucchini and Carrot Ribbons with Brie

By JanF1201

Ingredients

• 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

Details

Servings 4

Preparation

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