Vegetable Ribbons with Horseradish Lemon Butter

• 2 carrots, peeled
• 2 small zucchini, scrubbed
• 2 small yellow summer squash, washed well
• 2 tablespoons unsalted butter
• 1 teaspoon drained bottled horseradish
• 2 teaspoon fresh lemon juice
• Salt and pepper, to taste

1. With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into"ribbons," reserving the center cores for another use.
2. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well.

carrots, zucchini, summer, unsalted butter, horseradish, lemon juice, salt

Taken from www.foodnetwork.com/recipes/vegetable-ribbons-with-horseradish-lemon-butter-recipe.html (may not work)