Ribboned Vegetables

Name: Ribboned Vegetables
Ingredients: 2 medium carrots; 2 small zucchini; 2 small yellow summer squash; 1 tablespoon butter; 2 teaspoons lemon juice; 1 teaspoon prepared horseradish; 1/2 teaspoon salt; 1/8 teaspoon pepper

8 ingredients

2 steps

Ingredients

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 tablespoon butter
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

1

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.
2

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.