Advertisement

Steamed Vegetable Ribbons

May/June 1997, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.8 (4 votes)

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.


Steamed Vegetable Ribbons Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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

  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

Per serving: 51 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 179 mg sodium; 350 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (30% dv).

Carbohydrate Servings: 1/2

Exchanges: 11/2 vegetable, 1/2 fat (mono)



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner