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Love Knot Vegetables

 Love Knot Vegetables
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 ServingsPrep/Total Time: 20 min.


  • 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.

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Love Knot Vegetables (continued)

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.