Deliciously spicy, south-of-the-border-style
creamed zucchini and yellow squash with jalapeno peppers and
a hint of cinnamon.
Squash
con Crema
- 3 small zucchini
- 3 yellow squash
- 1 bunch green onions,
sliced (about 6 to 8)
- 4 tablespoons butter
- 1 cup whipping cream
- 2 fresh jalapeno peppers,
seeded and chopped
- 1 (3-inch) cinnamon stick
- 5 whole cloves
- Salt and freshly ground
pepper to taste
- Cut zucchini and yellow
squash in half lengthwise; cut halves into 3/4-inch slices.
- Saute the zucchini, yellow
squash and green onion in the butter until vegetables are crisp-tender,
about 4 minutes. Transfer vegetables to a bowl and set aside.
- In same skillet, combine
the whipping cream, chopped jalapenos, cinnamon stick and cloves.
Bring mixture to a boil and cook, stirring constantly, until
mixture thickens slightly, about 2 minutes. Remove from heat;
discard cinnamon stick and cloves and add the vegetables. Heat
over medium heat, stirring constantly, until vegetables are thoroughly
heated. Season with salt and pepper to taste.
Makes 6 servings.
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