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Carrot And Zucchini Ribbons

21st.Century.Chef's picture
Ingredients
  Carrots 750 Gram
  Zucchini 500 Gram
  Butter 75 Gram
  Oil 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 2 Teaspoon
  Finely chopped parsley 2 Tablespoon (Garnish)
Directions

GETTING READY
1. Wash carrots and zucchini and scrape off their peels.
2. Chop off both the ends of carrots and zucchini.
3. Using a potato slicer, peel zucchini and carrots lengthwise into thin ribbons.

MAKING
5. In a pan, boil water and add some salt to it.
6. Blanch carrots for 2 minutes and remove then add zucchini for 1 minute to blanch.
7. Refresh unter cold tap water and drain thoroughly.
8. Take a wok, heat some butter with oil in it.
9. Add vegetables and seasoning and toss them for 2-3 minutes until tender-crisp.

SERVING
10. Garnish with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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