- 2 large carrots, peeled and julienne
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- 1 yellow squash, julienne
- 2 ounces red bell pepper, julienne
- Vegetable seasoning
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.
Recipe courtesy of Steven T. Magnin