2 Tablespoons olive oil 5 ounces white or brown mushrooms, cleaned, trimmed and chopped 1/2 zucchini, chopped 1/2 small yellow squash, chopped 1 red bell pepper, chopped 1 Tablespoon unsalted butter 2 garlic cloves, minced 1/2 cup chopped chives 1 Tablespoon cream 1 egg 2 egg yolks 2 teaspoons fresh parsley, chopped Salt and pepper to taste
Directions
Butter four ramekins. Preheat oven to 350 degrees F.
Heat oil in a skillet over medium heat. Add mushrooms, zucchini, squash and red pepper; saute for 5 minutes. Pour off any liquid and add butter. Cook until vegetables are just tender. Add garlic and chives; sauteing for 2 more minutes. Transfer to a plate to cool.
In a medium bowl, whisk cream, egg, egg yolks and parsley. Add vegetable mixture and stir to blend. Season with salt and pepper.
Pour into ramekins and bake for 35 minutes or until an inserted knife comes out clean. Unmold and serve.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
