Email to Filus1217      

Love Knot Vegetables (2)

Source of Recipe

.
Love Knot Vegetables (2)

Country Woman January/February 2001
Reviews rate this recipe 4 of 5 stars.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings (1/2-cup ea)

Tie these veggies from our home economists into a romantic meal plan—your sweetheart will get attached fast! Simply soften carrots and zucchini so they're flexible enough to intertwine.

Ingredients:
• 2 medium carrots
• 6 cups water, divided
• 1 medium zucchini
• 1 teaspoon cornstarch
• 1/2 cup chicken broth
• 1/2 teaspoon dried oregano

Directions:
1. Peel carrots; cut each end at a diagonal. In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and cook for 10-12 minutes or until crisp-tender. Cool slightly.

2. Using a vegetable peeler, peel carrots into lengthwise strips; cut each 1/2 in. wide. Stack two strips together; loosely tie into a knot. Repeat to make five more carrot knots. Set knots and remaining strips aside. Cut zucchini ends at an angle. Using the peeler, peel zucchini into thin strips; cut each 1/2 in. wide.

Bring remaining water to a boil; add zucchini strips. Cook for 2 minutes or just until tender. Make six zucchini knots, following the directions for carrot knots.

3. In a saucepan, combine the cornstarch, broth and oregano until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Add vegetable knots and strips; heat through. Place strips in a serving bowl; top with knots.

1 serving (1/2 cup) equals 50 calories, trace fat (trace saturated fat), 0 cholesterol, 257 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.