Ingredients

1/2 lb. carrots
1/2 lb. zucchini
1 Tbsp. butter
2 Tbsp. fresh lemon juice
salt and pepper to taste
1 Tbsp. poppy seeds

Cooking Instructions

Cut carrots and zucchini into 1/8 inch thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp and tender, 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp and tender, 1 minute. Add carrots. Heat butter, lemon juice, salt and pepper. Stir into vegetables. Sprinkle with poppy seeds, and serve.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)