Try this Vegetable Ribbons with Horseradish Lemon Butter recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (70%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 46.2mg||2 %|
|Potassium 280.6mg||7 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.2g|
|Protein 1.1g||2 %|
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Calories per serving: 77
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