VEGETABLE RIBBONS
Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! -Patty Singstock, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.
Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STEAMED VEGETABLE RIBBONS
These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SAUCE FOR VEGETABLES
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.;
SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY
Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
- Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
- Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
- Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
- Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams
SAUCY VEGETABLES
Make and share this Saucy Vegetables recipe from Food.com.
Provided by Sam 3
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat stove to high heat.
- Half fill medium saucepan with water and heat to boiling.
- Add potatoes and carrot and cook until just tender.
- Drain and set aside.
- While potatoes are cooking, turn on another burner to medium-low heat.
- Combine soup, cheese and milk in a small saucepan.
- Cook and stir until sauce is hot.
- Add potatoes, carrots and corn to sauce.
- Cook and stir until all vegetables are hot.
- Add salt and pepper to taste.
Nutrition Facts : Calories 246.3, Fat 5.1, SaturatedFat 1.6, Cholesterol 3.7, Sodium 399.2, Carbohydrate 46.8, Fiber 5.8, Sugar 5.4, Protein 7
POLENTA WITH VEGETABLE TOMATO SAUCE
Polenta is a versatile ingredient. If you're not familiar with it, it's from northern Italy. Soft and creamy, it's made of coarsely ground corn. It brings this simple vegetable recipe to the next level. After it's fried, the crunchy edges and soft center pairs well with the robust tomato sauce and vegetable medley. Full of...
Provided by Joyce Tyo
Categories Casseroles
Time 45m
Number Of Ingredients 11
Steps:
- 1. Cut zucchini in half, then cut in half again. Slice in diagonal pieces. Add to a large bowl. Dice plum tomatoes. Add to zucchini to the bowl. Add sliced mushrooms. Add 1/2 the sliced green onions saving 1/2 for topping. Set aside.
- 2. Remove the wrapper from the polenta tube and slice into 1/4 inch slices.
- 3. Add your favorite marinara or tomato sauce to a large saucepan, heating to medium, but do not boil.
- 4. In a large skillet, heat olive oil to medium-high. Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a warmed plate and place it in 200-degree oven to keep warm.
- 5. Add all the vegetables to tomato sauce, turn the heat down to medium-low. Stir occasionally. Add salt, pepper, and Italian Seasoning. You want to heat the vegetables, not cook them. Taste for the possible addition of more salt and pepper or Italian seasoning and be sure they are heated through.
- 6. Finish sauteing the polenta. Remove the heated plate of polenta from the oven and add this batch to it.
- 7. Depending on how many polenta slices you have, measure out on 4 plates. Top with a large spoonful of vegetable mixture. Top that with the remaining green onions and the chopped cilantro measured out for 4 plates. Sprinkle Parmesan cheese over the plate. We like this with a salad and crusty bread for accompaniment.
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
More about "saucy ribbon vegetables recipes"
SUMMER VEGETABLE RIBBONS RECIPE | FRAMED COOKS
From framedcooks.com
Reviews 14Category Side DishCuisine AmericanTotal Time 20 mins
- Using a vegetable peeler, peel just the outside skin of the carrots, and one long strip of the outside skin of each squash and discard.
- Now peel long strips of the squash and the carrots directly into a large bowl. Try and make the strip the entire length of the vegetable. With the squash, once you get close to the middle it might be easiest to flip it over and start again from the other side (also discarding that first outside layer of peel).
- Melt the butter in a large skillet over medium high heat (do not brown it.) Add the ribbons and toss for a few minutes until just tender. Season to taste with salt and pepper and serve immediately.
HERBED VEGETABLE RIBBONS | MCCORMICK GOURMET
From mccormick.com
Cuisine AmericanCategory Side DishesServings 6
VEGETABLE RIBBON PASTA - TASTE AND TELL
From tasteandtellblog.com
EASY WEEKNIGHT DINNER: ONE SKILLET SALMON WITH SAUCY VEGETABLE MIX
From usatoday.com
SAUCY GARDEN PATCH VEGETABLES | FRENCH'S
From mccormick.com
BANG BANG SAUCE - VEGETABLE RECIPES
From vegetablerecipes.com
RIBBON CUT VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETABLE SAUCY RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SAUCY VEGETABLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RIBBON VEGETABLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SAUCY RIBBON VEGETABLES RECIPE LIST - SALEWHALE.CA
From salewhale.ca
WEEKNIGHT TURKEY BOLOGNESE RECIPE - TODAY.COM
From today.com
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love