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Recipe courtesy of Steven T Magnin

Show: Food Network Challenge

Episode: Army Cook-Off

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Total:: 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.

My Private Notes

Name: Vegetable Medley
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
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