- 2 medium carrots
- 6 cups water, divided
- 1 medium zucchini
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- Peel carrots; cut each end at a diagonal. In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and cook for 10-12 minutes or until crisp-tender. Cool slightly.
- Using a vegetable peeler, peel carrots into lengthwise strips; cut each 1/2 in. wide. 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. Bring remaining water to a boil; add zucchini strips. Cook for 2 minutes or just until tender. Make six zucchini knots, following the directions for carrot knots.
- In a saucepan, combine the cornstarch, broth and oregano until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Add vegetable knots and strips; heat through. Place strips in a serving bowl; top with knots. Yield: 2 servings.
Reviews for Love Knot Vegetables
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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
I thought the recipe looked interesting, but there must be some trick to tying the knots that you forgot to share.
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
Very confusing directions.
Where's the "knot"?