Vegetable Ribbons

1. 1

   Using a vegetable peeler, cut the carrots and courgettes into thin ribbon like slices.

2. 2

   Bring the stock to the boil in a large saucepan and add the carrots.

3. 3

   Return stock to the boil, then add the courgettes.

4. 4

   Boil rapidly for 2-3 minutes, or until vegetables are just tender.

5. 5

   Stir in parsley, season lightly and serve hot.

No additional tips available.