Zested Carrot Zucchini Julienne Recipes

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

Steps:

• In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

Steps:

• Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.

Steps:

• Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
• Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Steps:

• Preheat oven to 400 degrees.
• Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
• The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
• In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
• Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
• Sprinkle with water if dry; turn often.
• Sprinkle with sesame seed before serving.

Steps:

• Slice carrot and zucchini into long thin strips.
• Heat butter in a pan and saute the vegetables until soft being careful not to burn.
• Add honey and pepper, gently heat through and serve.