Vegetable Ribbons with Horseradish Lemon Butter
2   carrots, peeled  
2   small zucchini, scrubbed  
2   small yellow summer squash, washed well  
2 Tbs    unsalted butter  
1 tsp    drained bottled horseradish  
2 tsp    fresh lemon juice  
  Salt and pepper, to taste  
With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into"ribbons," reserving the center cores for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well.
Servings: 4
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Salt and pepper, to taste
Amount Per Serving      
Calories   98.42  
Calories From Fat (54%)   53.44  
    % Daily Value
Total Fat 6.13g   9%  
Saturated Fat 3.66g   18%  
Cholesterol 15.54mg   5%  
Sodium 25.07mg   1%  
Potassium 650.39mg   19%  
Carbohydrates 10.45g   3%  
Dietary Fiber 3.74g   15%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 6.71g      
Protein 2.89g   6%  
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.