Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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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