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.
 
 
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