Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Carrot and Zucchini Ribbon Salad
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- #123876
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 small zucchini
4 large carrots, peeled
2 tablespoons extra virgin olive oil
1 tablespoon flat leaf parsley, finely chopped
salt and freshly ground pepper, to taste
directions
Trim zucchini lengthwise to remove seeds from the center. Slice zucchini and carrots into thin lengthwise strips using a food processor fitted with a slicing blade or vegetable peeler. Place in a bowl of ice water to crisp. Drain vegetables and pat dry.
Warm olive oil in a large saute pan over medium heat. Add carrots and zucchini and saute until tender, about 3-4 minutes, until just tender. Sprinkle with chopped parsley and serve immediately.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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