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Carrot & Zucchini Julienne

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozCarrots
1/2 lb 227g / 8ozZucchini
1 tablespoon 15mlBetty's butter
2 tablespoons 30mlFresh lemon juice
  Salt and pepper to taste
1 tablespoon 15mlPoppy 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)

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