How can I do?I'll start with the sauce: put the carrot cut into small pieces in a blender with parsley. Hoes.
Add canola oil, malt powder, a pinch of salt with herbs. Mixing again.
Wash zucchini. With a vegetable peeler (or a paring knife) to the unpeeled zucchini long, thin strips that are available and attractive as in cups made.
The sauce is ready!
- 1 zucchini for the sauce:
- 1 small carrot
- 4 c. in s. rapeseed oil
- 1 c. in s. yeast malt
Yield: 4 people
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