Ingredients
2
medium carrots, sliced (1 cup)
4
medium zucchini, cut into julienne strips
2
tablespoons butter or margarine
1
tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1
teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
2
teaspoons lemon juice
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
