LEMONY SQUASH AND CARROTS
"Hard winter squash usually takes more than an hour to bake, but when grated and sauteed, it takes less than one-quarter of that time. You can grate the squash easily in a food processor. It can be grated a day ahead of time and stored in the refrigerator."
2 cups peeled and grated winter squash
1 small carrot, peeled and grated
1 tablespoon lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2/3 cup reduced-sodium, defatted chicken or vegetable broth
1 tablespoon minced fresh parsley
Put everything but the parsley in a nonstick saute pan. Cook, covered, over medium heat for about 10 minutes, until the vegetables soften. Stir occasionally.
Add the parsley and cook one minute longer.
Makes 4 servings
Source: 1000 Lowfat Recipes by Terry Blonder Golson
"Hard winter squash usually takes more than an hour to bake, but when grated and sauteed, it takes less than one-quarter of that time. You can grate the squash easily in a food processor. It can be grated a day ahead of time and stored in the refrigerator."
2 cups peeled and grated winter squash
1 small carrot, peeled and grated
1 tablespoon lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2/3 cup reduced-sodium, defatted chicken or vegetable broth
1 tablespoon minced fresh parsley
Put everything but the parsley in a nonstick saute pan. Cook, covered, over medium heat for about 10 minutes, until the vegetables soften. Stir occasionally.
Add the parsley and cook one minute longer.
Makes 4 servings
Source: 1000 Lowfat Recipes by Terry Blonder Golson
MsgID: 3150709
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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