This may just tempt a few fussy eaters to eat up their vegetables!
ingredients
serves 4
3 medium carrots
3 medium zucchinis
1/2 cup chicken stock
2 tbsp chopped fresh parsley
salt and black pepper
method
1. Using a vegetable peeler or sharp knife, cut the carrots and zucchinis into thin ribbons.
2. Bring the stock to the boil in a large saucepan and add the carrots. Return the stock to the boil, then add the zucchinis. Boil rapidly for 2 - 3 minutes, or until the vegetable ribbons are just tender.
3. Stir in the parsley, season lightly and serve hot.
