Vegetable Tagliatelle

Ingredients

6 zucchini, trimmed
6 carrot, peeled, and, trimmed
1 celery, root, peeled
2 tablespoons butter

Preparation

1
Cut the vegetables lengthwise into thin slices, about 1/4 inch or 3 mm. Then cut them into long thin strips so that they resemble flat noodles.
2
Blanch each vegetable separately in boiling salted water for a very short time, about 30 seconds. Vegetables should be tender but still firm. Drain and refresh under cold water.
3
Just before serving heat the butter in a saucepan over moderate heat. Add vegetables and toss in the butter until hot.

Tools

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Yield:

6.0 servings

Added:

Sunday, February 14, 2010 - 7:38am

Creator:

Anonymous

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