Ribboned vegetables recipe
Ingredients - 8 oz (225 g) Parsnips - 8 oz (225 g) Zucchini - 8 oz (225 g) Carrots - 1 oz (30 g) Butter - 1 tsp Xylitol - 1 tsp Sea Salt - 4 tbsp Water
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Cooking tools:
- Peeler
- Pot
- Stove
- Measuring spoon
- Kitchen scale
Ingredients
- Parsnips: 8 oz (225 g)
- Zucchini: 8 oz (225 g)
- Carrots: 8 oz (225 g)
- Butter: 1 oz (30 g)
- Xylitol: 1 tsp
- Sea Salt: 1 tsp
- Water: 4 tbsp
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