Steamed Vegetable Ribbons
- Active Time 15m
- Total Time 20m
4 servings, about 1 cup each
Graceful ribbons of carrot and zucchini make a dramatic side dish that's surprisingly easy to make; just use a vegetable peeler to carve long paper-thin strips and steam until tender-crisp.
- 2 large carrots, peeled
- 3 small zucchini
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
With a swivel vegetable peeler, shave the carrots lengthwise into wide ribbons. Repeat with the zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core.
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with the oil, lemon juice, salt and pepper. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
51 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 179mg sodium; 7g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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