FANCY PARMESAN CARROTS WITH LEMON-PARSLEY DRESSING½ c. water¼ c. chopped shallots1 lb. medium carrots, cut…
A YAMMY FETTUCCINE
1 lb. of yams
3 T. butter
½ c. finely chopped fresh parsley
1/3 c. finely chopped toasted pecans
2 T. lemon zest
2 T. minced garlic
Salt, black pepper
Fresh parsley, garnish
- Peel yam and cut with a mandolin or use the veggie spiralizer or hand cut into thin strips.
- Melt butter in large skillet over medium heat, add potato strips and saute until al dente, 5-8 minutes. DO NOT OVERCOOK!
- Add ½ c. of the PECAN GREMOLATA, toss gently to coat. Garnish with fresh parsley and serve immediately.
- PECAN GREMOLATA: Stir together all the ingredients in a small bowl. Refrigerate in covered container until needed.