Summary
Yield | |
---|---|
Source | Gale 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
nutmegInstructions
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.