Recipe courtesy of Steven T Magnin
Vegetable Medley
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
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.
