Technique Time: How to Make Easy Vegetable Ribbons

Written on July 9, 2013 at 12:04 pm , by

All you need for pretty vegetable ribbons is a peeler. Oh, and vegetables: Zucchini, yellow squash, carrots, parsnips, cucumbers–basically any vegetable that has the shape to become long strips is a good candidate.

Technique: How to Make Vegetable Ribbons

Illustration by Claudia Pearson

1. Trim the ends and peel the vegetable if needed.

2. Peel the flesh lengthwise, using a little pressure to make 1 ⁄16 -inch-thick ribbons (thin enough to fold nicely but thick enough not to break).

3. Blanch, if desired (cook for about 1 minute in boiling salted water, then rinse with cold water). But raw is nice, too!

 

Add vegetable ribbons to pastas or turn them into a salad like in the recipes below.

Get the recipes:

Grilled Salmon with Squash Ribbon Salad

Grilled Salmon with Squash Ribbon Salad

Vegetable RIbbon Pasta

Vegetable Ribbon Pasta

Zucchini RIbbon Salad

Zucchini Ribbon Salad

 

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