Recipe for Carrot and Zucchini Julienne

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1/2 lb	Carrots,
1/2 lb	Zucchini,
1 tbl	Bettys Butter
2 tbl	Fresh Lemon Juice,
	Salt and pepper to taste,

Instructions:

Instructions: Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.

Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots.

Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve. Food

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