Julienne Vegetables With Walnuts
|Walnuts||3 Ounce, coarsely chopped|
|Carrots||1⁄2 Pound, cut into 3-inch julienne strips|
|Water||1⁄4 Cup (4 tbs)|
|Zucchini||2 Medium, cut into 3-inch julienne strips|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Chopped fresh parsley||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Spread walnuts in a glass pieplate.
Microwave at HIGH for 4 to 5 minutes or until toasted, stirring every 2 minutes.
Set walnuts aside.
Combine carrots, water, and salt in a 2-quart casserole.
Cover tightly with heavy-duty plastic wrap.
Microwave at HIGH for 4 minutes.
Add zucchini, mixing well.
Cover and microwave at HIGH for 3 to 4 minutes.
Let stand, covered, for 3 minutes.
Place butter in a 1-cup glass measure, microwave at HIGH for 40 seconds or until butter is melted.
Stir in parsley and nutmeg.
Drain vegetables, pour butter mixture over vegetables, tossing to coat.
Stir in walnuts.