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Steamed Vegetable Ribbons
From EatingWell.com
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.
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Nutritional Information
(per serving)
| Calories | 51 |
| Total Fat | 3g |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 179mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 1g |
| Calcium | 0 |
Serves: 4 Edit
Total Time: 20 min
Ingredients
| U.S. | Metric | Conversion chart |
- 2 large carrots, peeled
- 3 small zucchini
- 2 teaspoon(s) extra-virgin olive oil
- 2 teaspoon(s) lemon juice, or to taste
- 1/4 teaspoon(s) salt, or to taste
- Freshly ground pepper, to taste
Directions
- With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with 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 oil, lemon juice, salt and pepper. Serve immediately.
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