Recipe courtesy of Steven T Magnin
Episode: Army Cook-Off
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Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.

In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.

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