Best Vegetable Ribbons Recipes

STEAMED VEGETABLE RIBBONS

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.

VEGETABLE RIBBONS

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.

VEGETABLE RIBBONS

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.

VEGETABLE RIBBONS WITH HORSERADISH LEMON BUTTER

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.

FETTUCCINE WITH VEGETABLE RIBBONS

Steps:

• Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
• Fold in the grated cheese.
• Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
• Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
• Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
• Drain the fettucine and vegetables thoroughly and return to the saucepan.
• Add the cilantro sauce and toss over high heat to warm through completely.
• Taste for seasoning and serve.
• Enjoy!
• Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.

SESAME VEGETABLE RIBBONS

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.

THAI FRIED RICE WITH VEGETABLE RIBBONS

Steps:

• Set a strainer in the sink and place carrot, leek, and pea strips in it.
• Pour boiling water over vegetables for about 12 seconds.
• Set vegetables aside.
• In a large nonstick skillet, heat oil over medium heat.
• Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
• (Do not crowd the pan; cook in two batches, if necessary).
• In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
• Add to rice mixture and toss well to combine.
• Serve hot.

CREAMY PESTO PENNE WITH VEGETABLE RIBBONS

Steps:

• In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.

ORANGE-MAPLE VEGETABLE RIBBONS

Steps:

• Using a vegetable peeler, cut the vegetables into very thin lengthwise strips., In a large skillet, saute the vegetable strips in butter until tender; remove and set aside. In the same skillet, combine the syrup, orange juice, zest, salt and pepper. Bring to a boil; cook for 2-3 minutes or until most of the liquid is evaporated. Return vegetables to pan; toss to coat and sprinkle with pecans. Serve with a slotted spoon.