Sauteed Yellow Squash With Carrots and Tarragon |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!! Ingredients:
2 tablespoons unsalted butter |
1 tablespoon olive oil |
8 ounces 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 tablespoons thinly sliced shallots |
1 1/2 teaspoons kosher salt |
3/4 teaspoon fresh ground white pepper |
1 tablespoon chopped fresh tarragon |
Directions:
1. Set a 12 saute pan over medium-high heat, and once it is hot add the butter and olive oil.
2. When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
3. 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.
4. Sprinkle with the tarragon and toss to blend.
5. Serve hot.
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