UA Recipe Collection

Carrot & Zucchini Julienne

Summary

Yield
6 Servings
SourceGale McLinn (2001)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

5
carrots (medium, peeled)
4
zucchini (medium, scrubbed)
1 1⁄2 t
salt
5 T
butter
1 T
lemon juice
1⁄2 t
sugar
1⁄4 t
pepper (freshly ground)
1⁄8 t
nutmeg

Instructions

Cut carrots and zucchini into 3 x 1/8-inch strips. Bring 2 quarts of water to boil. Add 1 teaspoon salt. Put zucchini in strainer and immerse in boiling water for 2 minutes only. Remove and rinse in cold water; drain on paper towels. Repeat with carrots, but boil for 3 minutes. Cover the vegetables and let stand at room temperature for not more than 6 hours. Using a large skillet, melt butter. Add lemon juice, sugar, pepper and nutmeg; combine well. Add vegetables and heat through.