Best Carrot And Squash Ribbons Recipes

Carrot and Squash Ribbons image

Yield Serves 6

Number Of Ingredients 4

Steps:

Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.
Drain vegetables and transfer to ice water, then drain in a colander.
Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.

Carrot and Squash Ribbons image

Provided by Jeanne Benavidez

Categories Vegetables

Time 25m

Number Of Ingredients 9

2 large carrots, peeled
3 large zucchini, peeled
3 large yellow squash, peeled
2 Tbsp butter
2 clove garlic, minced
2 Tbsp fresh parsley leaves, minced
1/2 tsp salt
1/2 tsp ground black pepper
1/2 lime, juiced

Steps:

1. Cut the carrots, zucchini and squash into flat ribbons with a mandoline slicer.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes.
3. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice.
4. Cook for 6 to 10 minutes or until the veggies are just fork tender.