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Ingredients
| carrots: 2 |
| yellow squash: 2 |
| zucchini squash: 2 whole squashes |
| olive oil: 1 Tbl |
Carrot and Squash Ribbons
Credit: Epicurious
User rating:
Active time: 20 min Start to finish: 20 min
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Prep Time
min -
Cook Time
min -
Servings
6 serving(s)
Tags
Preparation
Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.
Drain vegetables and transfer to ice water, then drain in a colander.
Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.