Weight Watchers Quick Side: Zucchini & Carrot Ribbons ♥

Pretty ribbons of zucchini and carrotAt Christmas, one of the family 'Santas', probably my sister, tucked what I'll call a 'hand mandoline' into my stocking. Since such devices, even relatively expensive ($30, say) ones, have until now produced only frustration and disappointment, I wasn't expecting much. But this little guy worked like a charm on both the soft zucchini and the firm carrot, not perfectly, as the ends tended to get stuck, but well enough to pull out often -- especially since I love the looks and the taste of the white, green and orange 'ribbons'.

It's easy to imagine substituting the ribbons for pasta, or for dropping into a big pot of soup just for the looks. If you can't find one of these devices, just use the large holes of a grater.

NEXT TIME Since carrots take a little longer to cook, next time I'll grate the carrots first and start them to cook while cutting the zucchini.

TIPS To use the ribbon cutter, keep the zucchini and carrots whole and place flat on a cutting board. Draw the cutter along the whole length of the vegetables. You'll end up with some leftover ends -- they were a good 'cook's snack' while supper cooked! And see that little plastic piece at the bottom? That's a blade guard that's removed during use but since the serrated blade is quite sharp, should be returned for storage.



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ZUCCHINI & CARROT RIBBONS

Hands-on time: 10 minutes
Time to table: 20 minutes
Serves 4

2 carrots, washed but peels on (or off if you prefer)
1 tablespoon olive oil (next time I'll use butter)
1 tablespoon garlic (from a jar, it's a weeknight!)
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper.

11 comments:

Looks like the essence of spring!

Mmm, it does sound good. I'm on a bit of a carrot kick lately, and yes, you have converted me completely to the "real" carrots. Thanks for featuring my mother's famous zucchini recipe, which everyone in my family eats all summer long.

I have one of those little gadgets and really enjoy it. This looks like just the dish to use it for. Wonderful.

Christine ~ They were really good, part of it was the unexpected shape, which almost provided a different 'flavor'.

Kalyn ~ Real carrots are fab, yes? (For anyone who's wondering, "unreal carrots" are those that are marketed as 'baby' carrots but are really just shaped big-mama carrots. They're great for snacking but have zero flavor when cooked. The price of convenience, with baby carrots, is flavor.) And I keep looking for a small packet of that 'secret' ingredient because I sooo want to try your Mum's recipe!

Tanna ~ Little gadgets often disappoint. But this one's good!

Could you post a picture of this "hand mandolin".
Thanks...

I love my mandoline, and it is a very inexpensive one I picked up years ago. Why I love it? It can go in the dishwasher! I just used it to slice up potatoes and fennel for gratin...

Hi Rae ~ Here's the photo, thanks for the suggestion.

Hi Janelle ~ I like this little one well enough but now am experimenting with a Benriner. Watch for the first results soon!

can you let me know where to purchase the hand mandoline or what it is called Thanks.

Hi Anonymous ~ I wish I could help. But the device came from my sister in my Christmas stocking and SHE got it as a freebie in the mail. You might check a kitchen store, see if they can help. Sorry, truly!

I have one of those gadgets and just love it. mine is made by OXO ,HOPE THAT HELPS Ruth

Made this today. It was delicious and easy to make. I would make it again in a snap. The tool I got was a julienne peeler made by Zyliss if that helps anyone. I got it from the local kitchen store for a tenner.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna