Carrot and Zucchini Ribbons

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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!

Ingredients:

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3-4 medium carrots

2 zucchini

1 onion

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.

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Slice onions into very thin pieces, warm oil in a pan and cook onions, until soft, about 5 minutes.

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Add carrot ribbons and cook for 1-2 minutes, then add zucchini, ginger, spice and salt. Using tongs, mix everything.

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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).

Enjoy!

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