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Carrot & Zucchini Julienne

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsC, D
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Carrots

  2. 1/2 lb 227g / 8oz Zucchini

  3. 1 tablespoon 15ml Betty's butter

  4. 2 tablespoons 30ml Fresh lemon juice

  5. Salt and pepper to taste

  6. 1 tablespoon 15ml Poppy seeds

Instructions Jump to Ingredients ↑

  1. 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.

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