Isaacs' Home Recipes Main Sidedish Recipes Ribboned Vegetables

Ribboned Vegetables

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 Tbsp butter
2 tsp lemon juice
1 tsp prepared horseradish
1/2 tsp salt
1/8 tsp pepper

With a vegetable peeler or metal cheese slicer, cut very thin slices
down the length of each carrot, zucchini and yellow squash, making
large ribbons.
In a large skillet, saute vegetables in butter for 2 minutes.
Stir in the remaining ingredients.
Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally.

* 4 servings

(Taste of Home - June/July 2006)