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Carrot and Zucchini Julienne


Course : Zucchini
Serves: 4
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Ingredients:


1/2 pound carrots

1/2 pound zucchini

1 tablespoon bettys butter

2 tablespoons fresh lemon juice

1 teaspoon salt and pepper to taste

1 tablespoon poppy seeds
 

Preparation / Directions:


Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve.

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