Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! —Patty 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
- Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
- 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.
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