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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
2. 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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