Shredded Carrots and Zucchini

Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. If you Ike, substitute an equal amount of parsnips for zucchini.

INGREDIENTS

3 medium carrots (about 2 ounces each)

2 medium zucchini (about 4 1/2 ounces each)

1/4 cup unsalted butter

Salt and pepper to taste

1/2 teaspoon chopped fresh tarragon or 1/4 as much dried (optional)

Peel carrots and cut them and unpeeled zucchini to fit feed tube horizontally. Process with shredding disc.

Melt butter in large skillet. Add shredded vegetables and sprinkle with a little salt and pepper. Cover and cook until just tender, 2 or 3 minutes.

Season with tarragon, salt and pepper to taste.