Vegetable Ribbons

1. 1

   Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.

2. 2

   In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

No nutritional information available.

No additional tips available.