Simple elegance best describes this fresh-tasting farm dish. It's a great use of the late summer harvest. —Patty Singstock, Racine, Wisconsin
- 3 medium carrots, peeled
- 2 medium zucchini
- 2 tablespoons butter
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons minced fresh parsley, divided
- Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
- In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Vegetable Ribbons in Country Woman October/November 2010, p21
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