NEW! Vegetable julienne (Cavir)

Ingredients

• 2 Courgettes
• 2 Onions
• 2 Red peppers
• 500g Carrots
• 500g Tomatoes
• Oil
• Parsley
• Salt
• Pepper

Preparation

When boiling fresh vegetables, use the minimum amount of water and cut them into big pieces, so that the vitamins are better preserved.

Cut the courgettes into slices, sprinkle with salt and leave in a colander.

Cut the carrots, onions and peppers into julienne strips and fry for 10 minutes. Add the cut courgette and tomato and fry on a low heat, stirring until the water evaporates.

Finally, add the cut parsley and the black pepper.

This dish can be served hot or cold, as a main course or as an accompaniment.



Chef: Adriana Lyakhovych (Ukraine)

This recipe comes from the book “Sembrando Sabores” (“Sowing Flavours”) published by PROEXPORT, which brings together recipes contributed by workers in the agricultural sector in 48 different countries. This compilation recognises the importance of fruit and vegetables in some of the most delicious dishes from around the world.

Proexport - October 2009