Carrot and Zucchini Ribbons
I love the presentation of this dish. The colorful orange and green ribbons look very nice on a plate and taste delicious. I like them crunchy, but if you prefer your veggies soft, cook them longer. Ginger and cumin give a nice zing to this dish, but you can omit one of them (or both) if you don’t like them.
I serve these ribbons with fish, meat or mix them with spaghetti. Delish!
3-4 medium carrots
1 Tbs minced ginger
1 tsp ground cumin
2-4 Tbs vegetable or chicken broth
1/2 tsp salt
black pepper to taste (I used 1 t 21 seasoning salute)
2 Tbs olive oil (or any oil you use for cooking)
How to make it:
Using a vegetable peeler, slice carrots and zucchini into long fetuccine-like strips.
Slice onions into very thin pieces, warm oil in a pan and cook onions, until soft, about 5 minutes.
Add carrot ribbons and cook for 1-2 minutes, then add zucchini, ginger, spice and salt. Using tongs, mix everything.
Cook for another minute and then add broth. Keep more broth on hand in case you need add a few extra tablespoons. Simmer for about 2-3 minutes (or longer, 4-5 minutes, for softer veggies).