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Tie these veggies from our home economists into a romantic meal plan—your sweetheart will get attached fast! Simply soften carrots and zucchini so they're flexible enough to intertwine.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 50 calories, trace fat (trace saturated fat), 0 cholesterol, 257 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Love Knot Vegetables in Country Woman January/February 2001, p41
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Reviewed on Jul. 20, 2009 by KScales
Unfortunately, several sentences are missing in the recipe. After you've cut the carrots in 1/2 in. wide strips, the recipe should read: "Stack two strips together; loosely tie into a knot. Repeat to make five more carrot knots. Set knots and remaining strips aside. Cut zucchini ends at an angle. Using the peeler, peel zucchini into thin strips; cut each 1/2 in. wide." Recipe continues as printed at this point.We apologize for the inconvenience and the recipe will be corrected here soon.Taste of Home Test Kitchen
Unfortunately, several sentences are missing in the recipe. After you've cut the carrots in 1/2 in. wide strips, the recipe should read: "Stack two strips together; loosely tie into a knot. Repeat to make five more carrot knots. Set knots and remaining strips aside. Cut zucchini ends at an angle. Using the peeler, peel zucchini into thin strips; cut each 1/2 in. wide." Recipe continues as printed at this point.
We apologize for the inconvenience and the recipe will be corrected here soon.
Taste of Home Test Kitchen
Reviewed on Jul. 18, 2009 by AnitaMiller
I thought the recipe looked interesting, but there must be some trick to tying the knots that you forgot to share.
Reviewed on Jul. 17, 2009 by Cecelia114
there are no carrot directions for the Knots. Hope someone from Taste of Home reads the comments. My guess is you tie them in knots, guess we have to experiment
Reviewed on Jul. 17, 2009 by snugglebug14
Very confusing directions.
Reviewed on Jul. 17, 2009 by monte6
Where's the "knot"?
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