Steamed Vegetable Ribbons

Steamed Vegetable Ribbons

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From: EatingWell Magazine, May/June 1997

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.

Ingredients 4 servings

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  • 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

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  1. 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.
  2. 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 information

  • Per serving: 52 calories; 3 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 1 g protein; 29 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 6192 IU vitamin A; 19 mg vitamin C; 27 mg calcium; 0 mg iron; 177 mg sodium; 351 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 11/2 vegetable, 1/2 fat (mono)

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