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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Simple elegance best describes this fresh-tasting farm dish. It's a great use of the late summer harvest. âPatty Singstock, Racine, Wisconsin 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. Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
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. Yield: 4 servings.
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