These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.
- 4 large carrots
- 8 small zucchini
- 4 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons.
- Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat. Yield: 8 servings.
Originally published as Steamed Vegetable Ribbons in Light & Tasty August/September 2002, p20
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