On Easter, I headed out to my aunt and uncle’s place for lunch with them and my cousins. My aunt Annie had already said that she was making a ham and some sort of potato dish, so I offered to bring a veggie-based side dish, and she took me up on my offer. Here’s what I came up with: Easter Veggie Ribbons with Ginger and Rosemary!
What’s a veggie ribbon? It’s a vegetable sliced into ribbons by your vegetable peeler.
Here’s a zucchini that’s been ribbonified. First, I cut off the ends and peeled off the skin, which is in the upper right of the photo. This stuff ended up in the trash. Then, I just ran the peeler down the length of the zucchini again and again, creating super-thin, long slices of zucchini (upper left). I kept going, on all sides, until I got to the core of the zucchini, which is loaded with seeds. I opted not to slice the seedy part into ribbons, just because they weren’t as pretty, although you totally could if you wanted to.
I did this with three zucchini, three yellow crookneck squash, and five carrots, and all made for perfect ribbons:
Because carrots don’t have seeds, you can keep peeling away until the carrot’s just a nub! I still the six zucchini and crookneck cores in my fridge. It seemed wasteful to toss them, but I don’t know what I’ll do with them. Any ideas?
Once everything was peeled, I had a big colorful bowl full of ribbons:
Then, I minced, as finely as I good, the following things:
- 1 large shallot
- 4 gloves of garlic
- a hunk of fresh ginger the size of two garlic cloves
- the needles from about 8-10 twigs of fresh rosemary
These got thrown together into a smaller container. I did all the prep work at home, but did the actual cooking in Annie and Dean’s kitchen. Once I arrived at their house, I slicked a big skillet with Pam, and dumped in half of the ginger/rosemary mixture. (I knew I had a ton of veggies, and ended up cooking it all in two batches) I also added a couple tablespoons of water, just so they could more easily get stirred around the pan.
After a minute or two, I added half of the veggie ribbons, and started stirring it up, so every ribbon would get some flavor from the aromatics.
The veggies don’t need to saute for long. Since they’re so thin, they cook quickly – maybe 6-8 minutes, depending on how many you put in the skillet. You want them to be tender throughout, and then they’re done!
Once one batch was cooked, I transferred them to a bowl, and did the same thing again with the second half. The veggies shrink a little with cooking, so once the second batch was cooked, I added back in the first batch, and tossed it all together.
The finished product:
They were super flavorful, and I love how it almost looks like pasta! The ginger was the dominant flavor, but the shallot and garlic added a nice kick, and the rosemary made it smell great and added some freshness. That’s Annie’s ham in the back, and a small portion of her cheesy potato casserole. My cousin Macrae made a delicious spinach salad with toasted almonds and dried cranberries, but I forgot to grab a photo of that.
I went back for seconds of the ribbons, because they’re completely guilt-free. I also got seconds of the ham, because it was so good, and I hadn’t had glazed, spiral-cut ham in a long time. I probably ate too much ham, and I know I ate too much Easter chocolate later, but oh well. That happens sometimes on holidays. I knew it could happen, so I had a really good Saturday and Monday, and, before going to Dean and Annie’s, I spent 45 minutes at the gym burning 960 calories on the Arc Trainer.
Keep it up, David!