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Vegetable Ribbons Recipe
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Vegetable Ribbons Recipe

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Simple elegance best describes this fresh-tasting farm dish. It's a great use of the late summer harvest. —Patty Singstock, Racine, Wisconsin
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 3 medium carrots, peeled
  • 2 medium zucchini
  • 2 tablespoons butter
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley, divided

Nutritional Facts

88 calories: 3/4 cup, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
  2. 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


Reviews for Vegetable Ribbons

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MY REVIEW
shiny0torchic
Reviewed Nov. 10, 2012

"This recipe satisfies any vegetable craving. I will be turning this into a regular side dish for my family."

MY REVIEW
shiny0torchic
Reviewed Nov. 10, 2012

"The vegetables soak up the broth really nicely, giving the vegetables a nice hearty taste while not bogging down the vegetable."

MY REVIEW
shiny0torchic
Reviewed Nov. 10, 2012

"The vegetables soak up the broth really nicely, giving the vegetables a nice hearty taste while not bogging down the vegetable. I will probably turn it into a regular side dish."

MY REVIEW
shiny0torchic
Reviewed Nov. 10, 2012

"The vegetables soak up the broth really nicely, giving the vegetables a nice hearty taste while not bogging down the vegetable. This recipe satisfies any vegetable craving. I will probably turn it into a regular side dish."

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