This may just tempt a few fussy eaters to eat up their vegetables! 🙂
- 3 medium carrots
- 3 medium courgettes
- 120 ml cup chicken stock
- 30 ml chopped fresh parsley
- black pepper
Using vegetable peeler or shap knife, cut the courgettes and carrots into thin ribbons.
Bring the stock to the boil in a large saucepan and add the carrots. Return the stock to the boil, then add the courgettes. Boil rapidly for 2-3 minutes, or until vegetable ribbons are just tender
Stir in the parsley, season lightly and serve hot!