Best 4 Vegetable Ribbons Recipes
Delve into the art of transforming ordinary vegetables into elegant and delectable ribbons. This culinary technique not only adds a touch of sophistication to your dishes but also unlocks a world of flavors and textures. Say goodbye to boring vegetable platters and embark on a culinary journey where vegetables take center stage. With the right tools and a bit of practice, you'll be crafting stunning vegetable ribbons that will elevate any meal from ordinary to extraordinary.
Here are our top 4 tried and tested recipes!
STEAMED VEGETABLE RIBBONS
These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE RIBBONS
Provided by Sheila Lukins
Categories Salad Bean Side No-Cook Quick & Easy Cucumber Bell Pepper Carrot Healthy Vegan Sesame Parade Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
- Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.
CREAMY PESTO PENNE WITH VEGETABLE RIBBONS
This beautiful dish will wow guests. It's not just the colors; they'll really be amazed by the taste. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.
Nutrition Facts : Calories 521 calories, Fat 33g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 15g protein.
ORANGE-MAPLE VEGETABLE RIBBONS
The bright colors and sweet, citrusy taste of our test kitchen's Orange-Maple Vegetable Ribbons make for a company-special side dish that couldn't be easier on the cook. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Using a vegetable peeler, cut the vegetables into very thin lengthwise strips., In a large skillet, saute the vegetable strips in butter until tender; remove and set aside. In the same skillet, combine the syrup, orange juice, zest, salt and pepper. Bring to a boil; cook for 2-3 minutes or until most of the liquid is evaporated. Return vegetables to pan; toss to coat and sprinkle with pecans. Serve with a slotted spoon.
Nutrition Facts : Calories 169 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
Tips for Making Vegetable Ribbons:
- Choose the right vegetables: Vegetables that are long and cylindrical, such as carrots, zucchini, and cucumbers, are ideal for making ribbons. Avoid vegetables that are too soft or too hard, as they will be difficult to cut into thin ribbons.
- Use a sharp knife or mandoline: A sharp knife or mandoline will help you create thin, even ribbons. If you are using a knife, be sure to hold it at a slight angle to the vegetable and use a sawing motion to cut the ribbons.
- Cut the ribbons as thinly as possible: The thinner the ribbons, the more delicate and flavorful they will be. Aim for ribbons that are about 1/8-inch thick.
- Marinate the ribbons: Marinating the ribbons in a mixture of olive oil, vinegar, and herbs will help to flavor them and make them more tender. You can also add other ingredients to the marinade, such as garlic, ginger, or chili peppers.
- Cook the ribbons briefly: Vegetable ribbons cook quickly, so be careful not to overcook them. Overcooked ribbons will become limp and mushy. For best results, cook the ribbons for just a few minutes until they are tender-crisp.
Conclusion:
Vegetable ribbons are a delicious and versatile way to add color, flavor, and nutrition to your meals. They can be used in salads, stir-fries, soups, and even desserts. With a little practice, you can easily make vegetable ribbons at home using a sharp knife or mandoline. So next time you're looking for a healthy and flavorful way to enjoy your vegetables, try making vegetable ribbons!
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