Carrot & Zucchini Julienne
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
carrots
|
|
| ½ | pound |
zucchini
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
carrots
|
|
| 226.8 | g |
zucchini
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
poppy seed
|
|
Directions
Cut carrots and zucchini into 1/8" thick julienne strips.
Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm.
Steam zucchini, covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into vegetables.
Sprinkle with poppy seeds and serve.
