Carrot & zucchini julienne Recipe

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Carrot & zucchini julienne

Artist:	_	Yield:	4
Categories:	Carrot, Side-dishes, Vegetables, Zucchini	Rating:	0
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Ingredients:

1/2	lbs	Carrots
1/2	lbs	Zucchini
1	tbsp	Betty's Butter
2	tbsp	Fresh Lemon Juice
		Salt and pepper to taste
1	tbsp	Poppy seeds

Procedures:

1	Cut carrots and zucchini into 1/8" thick julienne strips.
2	Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
3	Remove to a bowl and keep warm.
4	Steam zucchini, covered, until crisp-tender 1 minute and add carrots.
5	Heat butter, lemon juice, salt and pepper; stir into vegetables.
6	Sprinkle with poppy seeds and serve.
7	Food exchange per serving: 1 vegetable exchange + ?fat exchange cal: 47; cho: 3mg; car: 6g; pro: 2g; sod: 108mg; fat: 3g;