250 ml carrots, sliced 1 cup
4 medium zucchini, cut into julienne strips
30 ml butter 2 tbsp
5 ml dried sage leaves 1 tsp
1 ml dried dill weed 1/4 tsp
10 ml lemon juice 2 tsp
salt & pepper to taste
In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp.
In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Serves 4