Thursday, January 15, 2009

Zucchini Vegetable Medley

When veggies are fresh and cooked to the perfect texture and not too mushy you don't have to do much to add flavor. The herbs and butter balance the veggies and complement the citrus flavors in the turkey. For Thanksgiving, I cooked the veggies the night before then add butter and herbs to reheat the day of. This approach really saves time and keep the kitchen somewhat clean. Simplicity and clean flavors is key.

1lb. zucchini
1 lb. yellow squash
2 lbs. broccoli crowns
1 lb carrots
2 tablespoons chopped parsley
2 tablespoons chopped dill (optional)
Zest of 1 lemon
1/2 stick butter

1.) Wash all veggies and pat dry.
2.) Chop veggies to uniform size and discard thick part of broccoli stalk
3.) Boil large pot of salted water and blanch each veggie separate for 3-4 minutes.
4.) Retrieve veggies with slotted spoon or Chinese strainer and place immediately in to ice water bath. Place in fridge to set color.
5.) Combine all veggies with butter, lemon zest and herbs.

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