Zuchinni & Carrot strips quickly tossed in butter, olive oil & fresh dill
Use a potato peeler and run it along the length of the Zuchinni & Carrots to form long thin strips.
Chop Fresh Dill roughly.
Heat Oil & Butter in a Wok or Fry Pan.
Add Dill and stir breifly until fragrant.
Place Zuchinni & Carrots in the Wok or Fry Pan and toss until just tender.
Great to serve as a side or stack with steak.
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