Vegetable Ribbons With Horseradish Lemon Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1991 | 1 | Servings | ||
INGREDIENTS
| 1 | Carrot, peeled | |
| 1 | Zucchini, scrubbed | |
| 1 | Yellow summer squash, washed | |
| well | ||
| 1 | T | Unsalted butter |
| 1/2 | t | Drained bottled horseradish |
| 1 | t | Fresh lemon juice |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 106
Total Fat: 12.1g
Cholesterol: 30.5mg
Sodium: 77.4mg
Potassium: 581.6mg
Carbohydrates: 12.1g
Fiber: 3.5g
Sugar: 7.1g
Protein: 2.3g