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.
- 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.
Originally published as Love Knot Vegetables in Country Woman January/February 2001, p41
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