Vegetable Ribbons Food

VEGETABLE RIBBONS

Vegetable Ribbons image

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

Ingredients

3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided

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

VEGETABLE RIBBON PASTA

Vegetable Ribbon Pasta image

Make and share this Vegetable Ribbon Pasta recipe from Food.com.

Provided by That is Dr House to

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 small zucchini
2 small summer squash
1 tablespoon olive oil
1 leek
1 garlic clove, minced
1 green bell pepper
1 yellow bell pepper
1/2 cup low sodium vegetable broth
8 ounces fettuccine
2 ounces reduced fat neufchatel cheese
2 tablespoons skim milk
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
Cook the pasta in a large pot of boiling water until just tender then drain.
Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
Add pasta, toss and place on serving dish.
Note times is active and passive not prep and cooking.
Use young squash for less seeds.

SESAME VEGETABLE RIBBONS

Sesame Vegetable Ribbons image

I threw this together tonight by combining my favorite parts of a couple of other Zaar recipes. You may need to adjust the oil amounts to the size of your vegetables.

Provided by helowy

Categories Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1 large zucchini, peeled
1 large yellow squash, peeled
2 carrots, peeled
2 teaspoons canola oil
1 teaspoon dark sesame oil
1 teaspoon soy sauce

Steps:

Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
Heat vegetable oil and sesame oil in a large pan.
Add carrots and saute for a minute or two.
Add zucchini and squash and continue to saute until they start to soften.
Add soy sauce and continue to saute until veggies are desired tenderness.

Nutrition Facts : Calories 92.1, Fat 5, SaturatedFat 0.5, Sodium 161.3, Carbohydrate 11.2, Fiber 3.5, Sugar 5.6, Protein 3.2

STEAMED VEGETABLE RIBBONS

Steamed Vegetable Ribbons image

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

Ingredients

4 large carrots
8 small zucchini
4 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

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

VEGGIE RIBBON SALAD

Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

VEGETABLE RIBBONS WITH HORSERADISH LEMON BUTTER

Vegetable Ribbons with Horseradish Lemon Butter image

Categories Microwave Side Vegetarian Quick & Easy Horseradish Lemon Carrot Squash Zucchini Spring Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 carrot, peeled
1 small zucchini, scrubbed
1 small yellow summer squash, washed well
1 tablespoon unsalted butter
1/2 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice

Steps:

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 crisp-tender. 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.

VEGETABLE RIBBONS

Vegetable Ribbons image

Provided by Sheila Lukins

Categories Salad Bean Side No-Cook Quick & Easy Cucumber Bell Pepper Carrot Healthy Vegan Sesame Parade Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide
2 celery ribs, cut into strips 3 inches long and 1/4 inch wide
2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide
2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide
1 tablespoon Asian sesame oil
1 cup mung bean sprouts
2/3 cup drained bamboo shoots

Steps:

Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.

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