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
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Md Asgor
[email protected]These vegetable ribbons are a great way to get kids to eat their vegetables.
Danger Pattan
[email protected]I love the way these vegetable ribbons look on a plate. They're so colorful and vibrant.
Biswas Theeng
[email protected]These vegetable ribbons are a great way to use up leftover vegetables.
Marry Ajoke
[email protected]I've been making these vegetable ribbons for years, and they're always a hit with my family and friends.
Breyaunly Mojaki
[email protected]These vegetable ribbons are so easy to make, and they're a great way to get your daily dose of vegetables.
Rana Azeem
[email protected]I love how light and refreshing these vegetable ribbons are. They're perfect for a summer meal.
Baby Sharada
[email protected]I'm not a vegetarian, but I'm always looking for ways to add more vegetables to my diet. These vegetable ribbons are a great way to do that.
Brayen Rivera
[email protected]These vegetable ribbons are a great way to add some variety to your meals. I've been using them in all sorts of dishes lately.
pathmika sandaruwan
[email protected]I've never been a fan of steamed vegetables, but these were actually really good. The lemon-tahini sauce was the perfect complement.
Dan Richardson
[email protected]These are a great way to get kids to eat their vegetables. My kids loved the fun shapes and colors.
silver ononogbo
[email protected]I love the pop of color that these vegetable ribbons add to my dishes.
Chloe Marsden
[email protected]These vegetable ribbons are so versatile. I've used them in salads, stir-fries, and even as a garnish for soups.
Toma Karmakar
[email protected]I'm not a huge fan of vegetables, but these were actually really good. The steaming process really brought out the natural flavors of the vegetables.
Aziz Souktani
[email protected]These were a great way to use up some leftover vegetables. I had some carrots, zucchini, and bell peppers that were about to go bad, so I made these ribbons and they were delicious.
Rudy Conditional
[email protected]The vegetable ribbons were a bit too crunchy for my taste, but I think that's just a matter of personal preference. I'll try steaming them for a little longer next time.
Shahzailb Dhuddi
[email protected]I love how easy this dish is to make. I just used a vegetable peeler to create the ribbons and then steamed them for a few minutes. It's a great way to get your daily dose of vegetables.
Mahed Madi
[email protected]These vegetable ribbons were an absolute delight! The colors were so vibrant and the vegetables retained their crispness perfectly. I served them with a simple lemon-tahini sauce and they were a hit with my family.