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
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