STEAMED VEGETABLE RIBBONS
These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE RIBBONS
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
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
- Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
- Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.
SESAME VEGETABLE RIBBONS
I threw this together tonight by combining my favorite parts of a couple of other Zaar recipes. You may need to adjust the oil amounts to the size of your vegetables.
Provided by helowy
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
- Heat vegetable oil and sesame oil in a large pan.
- Add carrots and saute for a minute or two.
- Add zucchini and squash and continue to saute until they start to soften.
- Add soy sauce and continue to saute until veggies are desired tenderness.
Nutrition Facts : Calories 92.1, Fat 5, SaturatedFat 0.5, Sodium 161.3, Carbohydrate 11.2, Fiber 3.5, Sugar 5.6, Protein 3.2
VEGGIE RIBBON PIE RECIPE BY TASTY
Here's what you need: zucchinis, carrots, yellow squashes, dried thyme, dried oregano, salt, black pepper, grated parmesan cheese, extra virgin olive oil, whole wheat flour, unsalted butter, coconut oil, salt, water
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.
- In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.
- Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.
- Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides.
- Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.
- Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.
- Bake for 30-35 minutes, until the crust has set and the cheese has melted.
- Allow the pie to cool for at least 20 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 17 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
VEGETABLE RIBBONS
Provided by Sheila Lukins
Categories Salad Bean Side No-Cook Quick & Easy Cucumber Bell Pepper Carrot Healthy Vegan Sesame Parade Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
- Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.
VEGETABLE RIBBON PASTA
Make and share this Vegetable Ribbon Pasta recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
- Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
- Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
- Cook the pasta in a large pot of boiling water until just tender then drain.
- Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
- Add pasta, toss and place on serving dish.
- Note times is active and passive not prep and cooking.
- Use young squash for less seeds.
VEGETABLE RIBBONS WITH HORSERADISH LEMON BUTTER
Categories Microwave Side Vegetarian Quick & Easy Horseradish Lemon Carrot Squash Zucchini Spring Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- 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.
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