Vegetable Ribbons

5 ingredients
2 steps

Ingredients

  • 3 medium carrots, peeled
  • 2 medium zucchini
  • 2 tablespoons butter
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley, divided

Directions

  1. 1
    Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
  2. 2
    In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Products Matching These Ingredients

Powdered peanut butter

Powdered peanut butter

Pbfit

C
Anthony's Organic Cocoa Butter Chunks

Anthony's Organic Cocoa Butter Chunks

Anthony's

E
Bramwells American Style Peanut Butter

Bramwells American Style Peanut Butter

Herbalife Nutrition

D NOVA 4
Zucchini

Zucchini

NOVA 1

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1
Belgian White Chocolate Chunk Cookies (Reduced Fat)

Belgian White Chocolate Chunk Cookies (Reduced Fat)

Marks & Spencer

E NOVA 4
Reduced fat mayo dressing

Reduced fat mayo dressing

Trader Joe's

C NOVA 4

2% milkfat reduced fat milk

Winn-Dixie

B NOVA 1

Italian blend zucchini-squash, carrots, cauliflower, italian green beans, lima beans, italian blend

A NOVA 1

Breaded zucchini discs

C NOVA 4

More Recipes to Try

Texas Black-Eyed Peas

8 ingredients

Smokey Collard Greens

6 ingredients

Mike’S Black Bean Soup

14 ingredients

Healthy Egg Quiche

12 ingredients

German Potato Salad

9 ingredients

Chicken A La King

7 ingredients

Spinach Artichoke Rigatoni

15 ingredients

Vegan Tomato Quinoa Soup

13 ingredients

Sweet Corn Pudding

12 ingredients

Spinach - Cheese Crepes

8 ingredients

Hot German Potato Salad

14 ingredients

Chicken A La King

16 ingredients