Julienne Di Verdure Glassate, Glazed Vegetable Julienne

Cut the vegetables into very fine strips (julienne). You may want to use a vegetable slicer, vegetable grater or chopping knife. Otherwise, first cut the vegetables into very fine slices and then into strips. Put the sliced celery and carrots in a bowl, add very little water (about half a glass), butter, a little salt and a teaspoon of sugar. Cover and cook on medium heat for 5 minutes, then add the leek and after another 7 minutes the zucchini. Cook for a total of 15 minutes: at the end they will be glazed i.e. shiny and dry. If there is still too much liquid in the pot, remove the vegetables, drain them and boil the stock to a syrup. Put the vegetables in briefly, stir quickly and bring to the table.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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