Steamed Vegetable Ribbons
http://www.eatingwell.com/recipes/steamed_vegetable_ribbons.html
From EatingWell: May/June 1997, The EatingWell Diabetes Cookbook (2005)Graceful ribbons of carrot and zucchini make a dramatic side dish that's surprisingly easy to make; just use a vegetable peeler to carve long paper-thin strips and steam until tender-crisp.
4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 20 minutes
Ingredients
- 2 large carrots, peeled
- 3 small zucchini
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
Preparation
- With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core.
- Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.
Nutrition
Per serving : 51 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 2 g Fiber; 179 mg Sodium; 350 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 11/2 vegetable, 1/2 fat (mono)