Carrot & Zucchini Julienne

Directions

Cut carrots and zucchini into ⅛” 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.