Carrot & Zucchini Julienne

Recipe Ingredients

1/2 lb	227g / 8oz	Carrots
1/2 lb	227g / 8oz	Zucchini
1 tablespoon	15ml	Betty's butter
2 tablespoons	30ml	Fresh lemon juice
		Salt and pepper to taste
1 tablespoon	15ml	Poppy seeds

Recipe Instructions

Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve.

Source:
Lightly and Easy Diabetes Cuisine by Betty Marks

Rating

Average rating:

9 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.