Carrot & Zucchini Julienne
Submitted by fastina
Crisp-tender julienned carrots and zucchini steamed and tossed in lemon butter with poppy seeds. A bright, low-calorie side dish that’s on the table in 20 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minSometimes the best side dish is the simplest one. Thin julienne strips of carrot and zucchini get a quick steam until they’re just barely tender, then tossed with warm lemon butter and a scattering of poppy seeds.
The orange and green look gorgeous together on the plate, and the lemon juice keeps everything tasting clean and bright.
It takes 20 minutes from cutting board to table and pairs with just about anything: grilled fish, roast chicken, a steak, or even a grain bowl that needs a fresh vegetable boost.
Kitchen Tips
- Steam the carrots and zucchini separately. Carrots need 3 minutes, zucchini needs just 1. Cooking them together means one will be perfect and the other will be overcooked.
- Cut the julienne strips thin and even. Uniform ⅛-inch strips cook at the same rate and look polished on the plate. A mandoline with a julienne blade makes quick work of it.
- Add the lemon butter while the vegetables are still hot. The warmth helps the butter melt and coat every strip evenly.
Ingredients
Directions
Cut carrots and zucchini into ⅛” thick julienne strips.
Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm.
Steam zucchini, covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into vegetables.
Sprinkle with poppy seeds and serve.
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