Dawn,.NY (3:08:35 PM) :
Carrot-Zucchini Julienne
1/2 lb Carrots
1/2 lb Zucchini
1 tb Butter
1 ts Tarragon
2 tb Fresh Lemon Juice
Salt and pepper to taste
Cut carrots and zucchini into 1/8"-thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt, pepper, and tarragon; stir into vegetables.
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