Ingredients

• 2 carrots, peeled
• 2 small zucchini, scrubbed
• 2 small yellow summer squash, washed well
• 2 tablespoons unsalted butter
• 1 teaspoon drained bottled horseradish
• 2 teaspoon fresh lemon juice
• Salt and pepper, to taste

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Instructions

1. With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into"ribbons," reserving the center cores for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well.;