zested-carrot-zucchini-julienne-13271.json

{
    "directions": [
        "Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and saut\u00e9 carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper."
    ],
    "ingredients": [
        "1 large carrot",
        "1 large zucchini",
        "1/2 tablespoon unsalted butter",
        "1 teaspoon freshly grated orange zest",
        "1/2 teaspoon freshly grated lemon zest",
        "2 tablespoons slivered almonds, toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Saut\u00e9",
        "Quick & Easy",
        "Lemon",
        "Orange",
        "Almond",
        "Carrot",
        "Zucchini",
        "Gourmet",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Zested Carrot Zucchini Julienne",
    "url": "http://www.epicurious.com/recipes/food/views/zested-carrot-zucchini-julienne-13271"
}