Vegetable ribbons with horseradish lemon butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Carrot; peeled | |
| 1 | small | Zucchini; scrubbed |
| 1 | small | Yellow summer squash; washed well |
| 1 | tablespoon | Unsalted butter |
| ½ | teaspoon | Drained bottled horseradish |
| 1 | teaspoon | Fresh lemon juice |
Directions
With a vegetable peeler cut the carrot, the zucchini, and the yellow squash lengthwise into "ribbons," reserving the center cores for another use. In a glass dish microwave the vegetables, covered, at high power (100%) for 2 minutes, or until they are crisp-tender. In a small glass dish or glass cup combine the butter, the horseradish, and the lemon juice and microwave the mixture at high power (100%) for 20 seconds, or until the butter is melted.
Pour the horseradish butter over the vegetables, season the vegetables with salt and pepper, and toss them well.
Serves 2.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.