Zucchini and Carrots with Garden Herbs |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
2 shallots, minced |
1 1/2 lbs carrots, julienned |
1 tablespoon water |
1/2 teaspoon vegan sugar (or granulated sugar) |
3/4 lb zucchini, julienned |
2 teaspoons chopped fresh mint |
2 teaspoons chopped fresh parsley |
2 teaspoons chopped fresh sage |
salt (to taste) |
fresh ground black pepper (to taste) |
Directions:
1. Heat the oil in a large saute pan and cook the shallots 3-4 minutes over medium heat or until tender.
2. Add the carrots, water, and sugar.
3. Cover, and cook, until carrots are tender, 5-8 minutes.
4. Remove lid, add zucchini, and cook uncovered, for 3-4 minutes.
5. Fold in herbs, and season to taste; remove from heat.
6. Serve.
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