Zucchini and Carrot Julienne

This is a relatively simple recipe with very pretty colorful results when using multi-colored carrots. The original is from a Gourmet Magazine cookbook.


½ pound carrots, trimmed and peeled
½ pound zucchini, scrubbed and trimmed
2 Tablespoons unsalted butter
1 ½ teaspoon fresh lemon juice


With a mandoline or very sharp knife cut the carrots and the zucchini separately into 1/8-inch-thick julienne strips, about 2 inches long. In a steamer set over boiling water steam the carrots, covered, for 2 to 3 minutes, or until they are crisp-tender, and transfer them to a bowl.

In the steamer set over boiling water steam the zucchini, covered, for 30 seconds to 1 minute, or until it is crisp- tender, and transfer it to the bowl of carrots. The vegetables may be prepared up to this point 8 hours in advance and kept covered and chilled.

In a skillet melt the butter over moderate heat, add the vegetables, drained if necessary, the lemon juice, and salt and pepper to taste, and cook the mixture, stirring gently, for 1 to 2 minutes, or until the vegetables are heated through.

Serves 4.

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