2 large carrots, peeled and julienne
1 cup chicken stock
1 tablespoon unsalted butter
1 yellow squash, julienne
2 ounces red bell pepper, julienne
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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