Sunday, July 12, 2015

Carrot, Zucchini, Squash Ribbons and Strips


INGREDIENTS
2 large carrots, peeled
3 large zucchini, peeled
3 large yellow squash, peeled
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lime, juiced (about 1 Tbsp lime juice)


Prep: Peel vegetables

Prep: Chop parsely

Cut carrots, zucchini, and squash into thin ribbons or strips with a mandoline slicer. [Cook's note:  I only peeled the carrots, but left skin on squash and zucchini for enhanced color.]





In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes.

Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.






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