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For the nicest effect, use at least two sizes of heart-shaped cutters, the smaller the better.

Martha Stewart Living, February/March 1992, Martha Stewart Living, February/March February/March 1992

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Servings:
2
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Ingredients

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Directions

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  • Cut vegetables into 1/4-inch slices. With the cookie cutters, make tiny hearts.

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  • Blanch for 1 minute, then plunge into an ice-water bath. Drain and set aside, separately wrapped, in refrigerator.

  • When ready to serve, melt butter in a small saute pan. Add vegetables and cook over medium heat until soft, about 5 minutes. Add salt; garnish plates with hearts.

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