Vegetable Medley

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Petite Roasted Vegetable Charlottes

    Recipe courtesy of Emeril Lagasse