Steamed Vegetable Ribbons |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff. Ingredients:
4 large carrots |
8 small zucchini |
4 teaspoons lemon juice |
2 teaspoons olive oil |
1 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
Directions:
1. Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons.
2. Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat. Yield: 8 servings.
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