Post by marlaoh on Aug 22, 2002 8:03:43 GMT -6
Zucchini and Carrots with Fresh Herbs
Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!
Prep: 5 min Cook: 15 min
2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
2 tablespoons butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
2. Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Makes 4 servings
Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!
Prep: 5 min Cook: 15 min
2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
2 tablespoons butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
2. Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Makes 4 servings