| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Carrot; peeled |
| 1 |
sm |
Zucchini; scrubbed |
| 1 |
sm |
Yellow summer squash; washed well |
| 1 |
tb |
Unsalted butter |
| 1/2 |
ts |
Drained bottled horseradish |
| 1 |
ts |
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.
A Message from our Provider:
“Forbidden fruits create many jams”