1 large or 2 medium carrots (about 6 1/2 ounces before trimming) *
2 small zucchini (about 13 ounces before trimming) *
2 small yellow squash (about 11 ounces before trimming) *
2 tablespoons butter
Salt and pepper, to taste
Remove the ends of the carrots and squash. Scrape the carrots. With a vegetable peeler, cut very thin slices down the length of the vegetables to make long ribbons. With the squash, stop making ribbons once you reach the seeds in the center core. Sauté the vegetables in butter in a large skillet or wok about 4 minutes or until just tender, stirring frequently. Season with salt and pepper.
Makes 4-6 servings
* The counts are based on approximately 4 ounces of raw carrot ribbons, 7 1/2 ounces zucchini ribbons and about 5 1/2 ounces of yellow squash ribbons.
Per 1/4 Recipe: 76 Calories; 6g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 51 Calories; 4g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I found this recipe in a magazine and thought it looked pretty in the photo. It wasn't as easy to get nice evenly sized ribbons as I thought it would be. You'll end up with some skinny ones and some a bit wider but that didn't really make any difference. I had the best luck making the ribbons by laying the vegetables flat on a cutting board and running the vegetable peeler horizontally from one end to the other. I got the nicest ribbons from the zucchini but they were so long that I cut them in half. I found that the vegetables were done perfectly in the 4 minutes that the recipe suggested. Although not acceptible for induction, don't be afraid of the carrots in this. As you can see, the carb counts are quite low in spite of them. Click the photo to see a close-up.
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