Day 4: Broccoli/Zucchini with Parmesan Topping in a Cream Sauce and Lemon Glazed Carrots with Chopped Shallots/Sesame Seeds
Today’s meal is two vegetarian dishes. I softened the zucchini in the pan with garlic and made the roux with the zucchini in the pan. Liquid base for the sauce was heavy cream and chicken broth. The parboiled broccoli was then added and allowed to simmer, then the whole mixture is transfered to a baking pan, I then added Paresan cheese along with additional butter and baked until golden and bubbling.
I soaked the carrots for 15 minutes and then drained them. During this, I cooked the shallots in butter over low heat. Lemon juice and rind were added and allowed to combine. Then the carrots were added, seasoned, and cooked. Sesame seeds were then dry fried in order to release flavor. Glazed carrots was then transfered to a serving pan and had sesame seeds and parsley placed on top of it.
Q.E.D. Cooking vegetarian does not mean solely salads, bread, or pommes frites.
