I do wish I had photos of this dish -- but I didn't make it. It was served at our weekly 42 game and I fell in love with it. It is so simple!!
Margarine - or butter if you prefer
Carrots - large ones
Salt and Pepper to taste
Onions - optional
Once the carrots are peeled, use the peeler to make long strips as wide as you can cut. Do the same for the zucchini and the yellow squash -- do not use their seeds, just the long peeling strips. If you're doing this ahead, keep them fresh in ice water, but be certain they are dry before cooking.
I know, I know -- you are wondering about the quantities. Well, that depends. There were eight people expected for dinner and the hostess used four carrots, two zucchini and two yellow squash. It was sufficient, with a small bit left over (which went into a "CARE" package for a widower.)
Melt margarine/butter in a large skillet, then add the carrot strips. It takes them a bit longer, so they get started first. Turn every once in a while, and when they start to become tender, add the squash strips. Continue to cook and stir until all are tender.
Salt and pepper to taste. Just before serving, our hostess added about two spoons of prepared horseradish. Nope, she didn't measure, just spooned a bit out. That comes from experience -- but don't hesitate to try it.
Our hostess served this on a platter so that the strips were well displayed -- look beautiful and tasted even better.
Even if your audience says "Horseradish!?!?!" go ahead and add it, stiring in so that all are coated, then serve.
I think it would have been good with onion rings, too. That's going to be how I fix it when the opportunity arises.
Trust me -- everyone -- even Beloved Husband who turns up his nose at horseradish -- took seconds on this side dish. Good, and good for you.