Recipe - Vegetable Ribbons With Horseradish Lemon Butter

1 Carrot; peeled
1 small Zucchini; scrubbed
1 small Yellow summer squash; washed
well
1 tablespoon Unsalted butter
One half teaspoon Drained bottled horseradish
1 teaspoon Fresh lemon juice

With a vegetable peeler cut the carrot, the zucchini, and the yellow squash
lengthwise into "ribbons," reserving the center cores for another use. In a
glass dish microwave the vegetables, covered, at high power (100%) for 2
minutes, or until they are crisptender. In a small glass dish or glass cup
combine the butter, the horseradish, and the lemon juice and microwave the
mixture at high power (100%) for 20 seconds, or until the butter is melted.
Pour the horseradish butter over the vegetables, season the vegetables with
salt and pepper, and toss them well.

Serves 2.

Gourmet April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.