Vegetable Medley

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

Yield:
4 servings
Level:
Easy

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.


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