Courgette and Carrot Ribbons

Courgette and Carrot Ribbons Styled by Alexandra

Courgette and carrots – I used to hate courgettes – always soggy in the middle and tasteless, what I actually discovered was that I didn’t like the way they were overcooked and that they taste better, however they’re cooked, if they are in almost any shape except round – anyway, this is a really easy, colourful and healthy accompaniement to plain chicken or salmon or can make a side for other things with just a tweak

Indian food  – just sprinkle a tablespoon of mustard seeds into the oil and fry for a few minutes before adding the rest of the ingredients.

Asian – sprinkle of chilli flakes or half a red chilli in the oil at the start – squeeze of lime juice to serve

To serve four

4 garlic cloves

2 large carrots

2 medium courgettes

olive oil

Peel carrots, then carry on peeling so that you have a mound of carrot ribbons Get your self a Y peeler – this will make this job a cinch!

Cut ends off courgettes and peel them into ribbons, stop when you get to the seeds in the centre and throw the core away. This will seem to make a huge pile of ribbons, but it’s just the air in between the ribbons – you’ve still only got half a carrot and half a courgette per person.

Heat oil in a small wok or other pan, a low heat will be fine, add garlic and let it begin to cook – but it doesn’t need to colour – put all the ribbons on top and leave for five minutes or so, then turn and mix through the oil and garlic – I use tongs for this

Then leave on the low heat turning occasionally for at least another five minutes or until you’ve got everything else you’re cooking ready – if the carrots don’t feel hot when you’re ready, then turn the heat up and give them a quick sizzle – you want them to stay a bit crunchy, but to be heated through

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