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Make the best of summer produce with this easy recipe from Julie Gwinn of Hershey, Pennsylvania. These colorful veggie strips, sauteed in lemon and horseradish, will add zip to any menu.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 64 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Originally published as Ribboned Vegetables in Taste of Home June/July 2006, p22
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Reviewed on Feb. 11, 2012 by howeavenue
This recipe is much quicker than 25 minutes: I'd say 15 at the most. I had a little trouble finding the right tool to get the wide ribbons and found that a really fat carrot peeled a bit so it was flat yielded good results. The zucchini was much easier. I did not have horseradish on hand so just used a little horsey sauce instead. I also added lemon pepper seasoning. These were fantastic! Even my kids, who do not like cooked vegetables, liked them. I let some of them get a little crispy and sweet and that was great, too. A really beautiful, easy, tasty and healthy side dish.
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