Vegetable Tagliatelle
By: Anonymous
Published: Sunday, February 14, 2010 - 7:38am

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.