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Sauteed Yellow Squash With Carrots and Tarragon Recipe

Sauteed Yellow Squash With Carrots and Tarragon Recipe

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Sauteed Yellow Squash With Carrots and Tarragon

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Ingredients:

Serving

2 tbsp unsalted butter
1 tbsp olive oil
8 oz carrots, cut into small dice
1 1/2 lbs large yellow squash , halved lengthwise and then sliced into 1/4-inch thick half-moons
2 tbsp thinly sliced shallots
1 1/2 tsp kosher salt
3/4 tsp fresh ground white pepper
1 tbsp chopped fresh tarragon

Directions:

Set a 12 saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture - about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.1 Kcal (465 kJ)
Calories from fat	83.66 Kcal
		% Daily Value*
Total Fat	9.3g	14%
Cholesterol	15.27mg	5%
Sodium	835.87mg	35%
Potassium	219.17mg	5%
Total Carbs	7.02g	2%
Sugars	3.24g	13%
Dietary Fiber	1.99g	8%
Protein	0.93g	2%
Vitamin C	4mg	7%
Vitamin A	0.6mg	21%
Iron	0.2mg	1%
Calcium	29.3mg	3%

Amount Per 100 g
Calories	148.09 Kcal (620 kJ)
Calories from fat	111.51 Kcal
		% Daily Value*
Total Fat	12.39g	14%
Cholesterol	20.35mg	5%
Sodium	1114.1mg	35%
Potassium	292.12mg	5%
Total Carbs	9.36g	2%
Sugars	4.32g	13%
Dietary Fiber	2.65g	8%
Protein	1.25g	2%
Vitamin C	5.4mg	7%
Vitamin A	0.9mg	21%
Iron	0.3mg	1%
Calcium	39.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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